Raspberry Mango Grilled Shortcake

• 1 (10.75-ounce) frozen pound cake, thawed
• 2 tablespoons Land O Lakes Butter with Olive Oil, melted
• 4 teaspoons purchased cinnamon-sugar mixture*
• 1 ripe mango, peeled, cut into bite-sized pieces
• 1 cup fresh raspberries
• 1 cup lowfat whipped topping

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Slice half of pound cake into 8 slices.
3. Reserve remaining pound cake for another use.
4. Brush both sides of each slice of cake with melted Butter with Olive Oil.
5. Place cake onto grill.
6. Grill, turning once, 2-3 minutes or until golden brown.
7. Immediately sprinkle with cinnamon-sugar.
8. Combine mango and raspberries in bowl.
9. Place 1 grilled cake slice for each shortcake onto serving plate.
10. Spoon 1/4 cup fruit over cake.
11. Top with 2 tablespoons whipped topping.
12. Repeat layers.
13. Serve immediately.

frozen pound cake, butter, cinnamonsugar, mango, fresh raspberries, topping

Taken from www.landolakes.com/recipe/1200/raspberry-mango-grilled-shortcake (may not work)