Raspberry Cakes for Two
- For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.
- Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours.
- To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves. Makes 2 cakes (4 servings).
Nutrition Facts (Raspberry Cakes for Two)
- Per serving:
- 307 kcal cal.,
- 14 g fat
- (8 g sat. fat,
- 61 mg chol.,
- 99 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet