This dessert is a nice change of pace from traditional strawberry shortcake. Because the recipe calls for canned pears and either fresh or frozen raspberries, you can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place the raspberries in a large bowl. Combine sugar and cinnamon; sprinkle over raspberries and mash lightly. Let stand for 10 minutes. Place a pear half on each sponge cake. Top with the raspberries and whipped topping.
Nutrition Facts : Calories 220 calories, Fat 3g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 185mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 6g fiber), Protein 2g protein.
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