Papaya and Strawberry Coulis over Pound Cake

An easy dessert that is both French and Carribean!

• Ready In: 10 mins
• Serves: 6

Ingredients

• 10 3⁄4 ounces  frozen pound cake
• 1  cup  individually frozen strawberries
• 1⁄4 cup rum (light or dark) or 1⁄4 cup  unsweetened apple juice
• 3⁄4 cup  chopped papaya
•  whipped cream

Directions

1. Cut pound cake into 6 slices and arrange on individual serving plates.
2. Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
3. Add papaya to blender and pulse until the mixture is smooth.
4. Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
5. Serve at once.