Preheat oven to 450° F.
Melt butter in a large oven-safe skillet over high heat. Add strawberries and gently shake skillet to coat berries with butter. Sprinkle sugar over berries and shake skillet again to coat them with sugar. Place skillet in oven, uncovered, and roast for 10 minutes.
While berries cook, lightly toast pound cake until edges are crunchy. Place cake slices on 6 dessert plates. Whisk together nonfat topping with yogurt. Remove berries from oven and spoon 4 berries and some juice over each slice of pound cake. Serve yogurt cream on side.
You can also make this dessert with fat-free golden pound cake. Garnish with fresh mint leaves for a pretty plate.
One serving equals 1 slice cake, 4 berries and juice, and about 1/4 cup yogurt cream.
Serves: 6
Prep Time: 3 min.
Cook Time: 12 min.
Nutrition Score per serving:
| Calories | 197 |
| % Fat | 9 |
| g Fat | 2 (1 g. saturated) |
| % Carbs | 84 |
| g Carbs | 41.5 |
| % Protein | 7 |
| g Protein | 3.6 |
| g Fiber | 2 |
| mg Sodium | n/a |
| % Calcium | n/a |
| g Calcium | n/a |
