Grilled Strawberry Shortcakes

½            cup heavy cream, chilled

1½          teaspoons granulated sugar, divided

¾            pound firm strawberries, hulled and halved

1            teaspoon chopped fresh mint

6            slices pound cake, about ¾ inch thick

1½          tablespoons unsalted butter, softened

fresh mint for garnish

Nutritional information per serving:

Calories 260 (60% from fat) • carb. 26g • pro. 3g

• fat 17g • sat. fat 11g • chol. 117mg • sod. 183mg

• calc. 35mg • fiber 1g

1 .  Insert the plates on the grill side . Preheat the

Cuisinart®  Griddler®  Compact to Medium .

2 .  While the grill is preheating, prepare the whipped cream .  Put the cream and ½ teaspoon of sugar into a chilled mixing

bowl .  Using a hand mixer, whip the cream to medium-stiff peaks . Reserve .

3 .  Put the strawberries into a medium mixing bowl with remaining teaspoon sugar, salt and mint; toss to combine .

4 .  Once the grill has preheated, open the unit to extend flat and spoon the strawberry mixture onto the grill plate . Cook, turning once, about 2 minutes per side, until softened and fragrant .  Remove and reserve, scraping

as much of the sugar off of the grill plate as possible .

5 .  While the strawberries are cooking, brush the pound cake with the softened butter .  Place on the lower grill plate, very carefully close the grill, and cook about 1½ to 2 minutes, until medium grill marks are achieved .

6 .  To assemble: Top the grilled pound cake with the strawberries and juices, a dollop of whipped cream and a sprig of fresh mint .