Raspberry Cakes For Two
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/4 cup lemon curd
- 3 tablespoons powdered sugar
- 1 (4 1/2 ounce) package prepared shortcakes
- 1/2 cup fresh raspberry
- 2 tablespoons low-sugar raspberry preserves
- fresh raspberry
- 1 small mint leaf
- for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat 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 of 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. Makes 2 cakes (4 servings).
cream cheese, butter, lemon curd, powdered sugar, shortcakes, fresh raspberry, lowsugar, fresh raspberry, mint leaf
Taken from www.food.com/recipe/raspberry-cakes-for-two-299340 (may not work)