Very Berry Shortcake

• 1 (12-ounce) package frozen raspberries in light syrup, thawed
• 1/4 cup sugar
• 1 1/2 teaspoons butter or stick margarine
• 4 (1/2-inch-thick) slices fat-free pound cake (such as Entenmann's Fat-Free Golden Loaf)
• 1 cup vanilla fat-free ice cream or frozen yogurt
• 2 cups quartered strawberries

1. Add raspberries to food processor; process until smooth, scraping down sides if necessary. Place raspberries in a wire mesh strainer; press with back of spoon against sides of strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Combine raspberry puree and sugar in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cover and chill.
2. Heat butter in a large nonstick skillet over medium heat. Add pound cake slices, and cook 2 minutes on each side or until golden. Cut each slice into 2 triangles.
3. Arrange 2 cake triangles on individual dessert plates. Top each serving with ice cream, strawberries, and raspberry puree. Serve immediately.

frozen raspberries, sugar, butter, cake, vanilla fat, quartered strawberries

Taken from www.myrecipes.com/recipe/very-berry-shortcake (may not work)