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Spring brings with it a sense of freshness and flavor that makes ending a meal with a fruity dessert seem an obvious choice. So in the spirit of the season and in the interest of your growling tummy, we bring you a trio of fruity desserts that are made to please. Whether it's a moist pound cake with a tangy lemon glaze or a peach cobbler that's bursting with spicy goodness, these dishes are made to help thaw your winter blahs and make everything fresh again. Enjoy!
Preheat the oven to 325ºF. Spray a 10-inch tube (or bundt) pan with cooking spray.
Combine the cake ingredients in the bowl of an electric mixer at low speed. Beat for 3 minutes at medium speed. Pour the batter into the prepared pan.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes in the pan on a rack. Remove the cake from the pan.
Combine the lemon juice and powdered sugar in a small bowl until smooth. Brush over the warm cake. (The glaze will be thin and absorbed into the cake.)
Cool completely. Dust with powdered sugar before serving, if desired.
Combine the brown sugar and cornstarch in a saucepan. Stir in the peaches, cloves, and cinnamon. Cook over medium heat, stirring constantly, until the mixture is clear and comes to boiling. Cover and cook over low heat for 5 minutes, stirring occasionally. Remove the whole spices. Cover and keep warm.
Blend the flour, granulated sugar, baking powder, and salt in a bowl. Cut in the margarine until the crumbs are fine. Add the lemon peel and milk; mix lightly with a fork until just combined. Bring the fruit mixture to boiling and pour into a 2-quart shallow baking dish. Drop tablespoons of batter onto the fruit mixture, spacing evenly.
Bake in a 400 degree oven for about 30 minutes. To serve, pour half and half over individual servings of warm cobbler.
1 package (3 3/4 oz.) instant vanilla pudding and pie filling
2 c. miniature marshmallows
1/2 c. whipped dessert topping
Combine the fruits and their juices in a bowl. Stir in the pudding and pie filling until well mixed. Fold in the marshmallows and whipping topping.
Refrigerate 2 to 3 hours or longer. Spoon into sherbet glasses and serve.
Yields: 8 servings
Preparation Time: 10 minutes, plus refrigeration time