1/2 loaf frozen Pound cake (such as Sara Lee, 10.75-ounce)
1 tablespoon Cooking Spray
1/3 cup Reduced-Fat Sour Cream
1 tablespoon Honey
Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together, tie securely.
Combine cherry syrup, wine and brandy in a medium saucepan, bring to boil. Add cheesecloth bag, and cook 5 minutes. Reduce heat, and add cherries, simmer 5 minutes, stirring occasionally. Drain cherries in a colander over a bowl, reserving cooking liquid.
Place the cherries in a medium bowl, discard cheesecloth bag. Return cooking liquid to pan, bring to boil. Cook 20 minutes or until reduced to 3/4 cups. Pour wine syrup over cherries, and refrigerate 1 1/2 hours or until completely cool.
Preheat oven to 350 degrees.
Cut cake into 24 (1-inch) cubes, and arrange cake cubes in a single layer on a nonstick baking sheet coated with cooking spray. Bake at 350 for 12 minutes or until lightly browned, turning the cubes every 4 minutes.
minutes. 6. Combine sour cream and 1 table-spoon of honey. Divide cherry mixture equally into 4 bowls or parfait glasses, top each serving with 6 croutons and 1 tablespoon sour cream mixture.