Raspberry Cakes for Two
Planning a dinner for two or getting together with an old friend? Add this 30-minute dessert to your menu. It combines shortcake, raspberries, and a hint of lemon.
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Raspberry Cakes for Two
Directions
- 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 ,
- 14 g fat
- (8 g sat. fat ,
- 61 mg chol. ,
- 99 mg sodium ,
- 43 g carb. ,
- 3 g fiber ,
- 2 g pro.