Pineapple Summer Shortcakes

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This is a great recipe to throw together in a flash, especially if you keep a pound cake in your freezer just for these sort of emergencies.

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Ingredients

1 pound cake
1 8 oz. can pineapple chunks or slices in juice (not syrup)
3 oz. light cream cheese, softened
1 Tbs. honey
1/2 tsp. grated lemon peel
1 tsp. lemon juice
4 1 oz. slices Sara Lee Free & Light pound cake
Assorted sliced fresh fruit such as strawberries, nectarines, raspberries or blueberries

Directions

Drain pineapple, reserving 1 Tbs. of juice. Beat together cream cheese, honey, lemon peel, lemon juice and reserved juice in small bowl, until blended and smooth. Spoon filling evenly over pound cake slices. Arrange pineapple and fruit over filling.

Yield: 4 servings