RASPBERRY PEAR SHORTCAKE

Raspberry Pear Shortcake image

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

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen raspberries, thawed
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) pear halves, drained
4 individual round sponge cakes
Whipped topping

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.