Strawberries + pound cake + ice cream = good times. Add a little whipped cream and strawberry sauce, and you have a head-explodingly-good dessert. Check it out (and no, your cranium will not actually blow up... so no worries, people).

Ingredients:

• 1 shortcake dessert shell (like a Hostess Shortcake Dessert Cup)
• 1/3 cup sliced strawberries
• 1/3 cup Breyers Double Churn Free fat-free ice cream, Creamy Vanilla
• 2 tbsp. Fat Free Reddi-wip
• 1 tbsp. Smucker's Sugar Free Strawberry Preserves

Directions:
Mix the preserves with 1/2 tbsp. of hot water to make a strawberry sauce, and then set aside. Place about one-third of the sliced strawberries in the center of the shortc ake. Top with the ice cream. Then, place another third of the strawberries on top of the ice cream (or if you want to be all fancy, press them into the ice cream). Drizzle the strawberry syrup over the top. Then squirt your dessert with the Reddi-wip, and top with the remaining strawberries (again, feel free to be fancy and place them prettily around the whipped topping). Enjoy! MAKES 1 SERVING

Serving Size: 1 shortcake with ice cream (entire recipe)
Calories: 190
Fat: 2g
Sodium: 180mg
Carbs: 42g
Fiber: 3g
Sugars: 22g
Protein: 4g

POINTS® value 3*