Cherry Cobbler
Courtesy of Sara Lee Bakery

1 (10.75 oz.) frozen pound cake, thawed
1 (21 oz.) can cherry or blueberry pie filling*
1/3 cup water
1/2 teaspoon almond extract
2 tablespoons toasted almonds (optional)
Vanilla ice cream or whipped topping (optional)
Cut pound cake into 1-inch cubes. Place cubes in a 1-1/2 quart microwave safe casserole or 9 inch pie plate. In a small bowl combine pie filling, water, and almond extract. Spoon pie filling over cubed cake and sprinkle with almonds. Cover with plastic and microwave on high for 5-7 minutes or until hot. Serve warm with ice cream or whipped topping, if desired.

Serves: 6

*Fresh fruit option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 1/4 cup apricot jam. Proceed as above.