Individual Raspberry Sorbet and Lemon Pound Cakes

After planning out and cooking up a full-course meal, sometimes dessert ends up getting deserted. As time and energy simultaneously run out, and guests begin to arrive (or hungry and antsy family members starting calling for food), I often find myself abandoning my original plans to concoct some sort of fancy dessert. Don’t get me wrong, I absolutely love baking. But I love it best when I have a few hours to dedicate solely to the sugary process.

When occasions like these arise, there’s two options. Ask your guests to bring the dessert, or have an easy, go-to recipe on hand that you’re able to whip up in minutes. This recipe follows Plan B, and yields a desserts that will whew your guests with just less than 5-ingredients.

My lovely sister came up with this infallible combination:  Chocolate, lemon, and raspberry…I think that list speaks for itself. Plus, the sorbet keeps this dessert fairly light, perfect for times when your guests really can’t handle one of those heavy desserts you slaved away for hours to make anyways. And, if you go for a store bought pound cake, this will cool you down instead of heating up the kitchen. Win. I think this boy agrees.

Raspberry Sorbet and Lemon Pound Cakes

(Serves 4)

-4 slices lemon pound cake
-4 scoops quality non-fat raspberry sorbet
-Hot fudge syrup
-Whipped Cream