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