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    Rasberry Cakes for Two


    Source of Recipe


    Better Homes and Garden


    List of Ingredients


    • 1/2 an 8 oz. package of cream cheese, softened
    • 2 Tbls. butter softened
    • 1/4 cup lemon curd
    • 3 Tbls. powdered sugar
    • 1 packaged shortcakes
    • 1/2 cup fresh raspberiies
    • 2 Tbls. low-sugar raspberry preserves
    • Fresh raspberries
    • Small fresh mint leaves


    Instructions


    1. For frosting, in small bowl beat cream cheese and butter until smooth.
    2. Beat in lemon curd.
    3. Add powdered sugar, beat until smooth and fluffy. Set aside.
    4. Place two cakes, well sides up, on tow dessert plates.
    5. Divide berries, in a single layer, between wells of two cakes.
    6. Spoon 1/2 Tbls. preserves over each.
    7. Place remaining cakes, well sides down, over filling.
    8. Spread frosting on cakes.
    9. To serve, stir remaining rasberry preserves; spoon on cakes.
    10. Top with additional raspberries and mint leaves.


    Final Comments


    2 cakes serve 4 people.
 

 

 

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