This elegant and uncomplicated meal-time finale, combines all the comforting flavor of pound cake, ice cream and Driscoll's berries.

• 1 Tbs. sugar
• 1/4 cup dry red wine
• 2 Tbs. water
• 2 strips lemon peel
• 2 whole cloves
• 1 cup Driscoll's strawberries
• 1/2 cup Driscoll's raspberries
• 4 slices pound cake, about 3/4 inch each
• 1 Tbs. butter
• 2 tsp. sugar
• 1/8 tsp. cinnamon
• 3/4 cup ice cream, or sherbet

In small non-aluminum saucepan, combine sugar, wine, water, lemon peel and cloves. Bring to boil; reduce heat and simmer about 10 minutes. Cool.

In medium bowl, place strawberries and raspberries. Strain cooled liquid over berries. Allow to stand at room temperature for at least 30 minutes or refrigerate several hours or over night.

Just before serving, spread butter on one side of each pound cake slice. Combine sugar and cinnamon and sprinkle over buttered pound cake slices. Place slices in very hot toaster oven for several minutes or until brown.

Place each toasted slice on plate. Spoon compote over and around pound cake and top with scoop of ice cream.

Per serving: calories 236, fat 11.5g, 44% calories from fat, cholesterol 81mg, protein 2.9g, carbohydrates 29.8g, fiber 2.2g, sugar 22.5g, sodium 135mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 2.3, Sugar: 1.7, Very lean meat protein: 0.0

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