BERRIES, LEMON CURD CAKES (RACHAEL RAY)

Berries, Lemon Curd Cakes (Rachael Ray) image

Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!

Provided by januarybride

Categories Tarts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Previous Next

Ingredients

4 small individual sponge cakes, sold in packages of 6 on baking aisle
1 (8 ounce) jar lemon curd
1/2 pint raspberries
1/2 pint strawberry, hulled and sliced
4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
2 teaspoons lemon zest

Steps:

Arrange sponge cake on serving dish.
Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
Fill cakes with curd sauce.
Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

Nutrition Facts : Calories 1360.6, Fat 13.4, SaturatedFat 4.1, Cholesterol 467.4, Sodium 647.8, Carbohydrate 287.2, Fiber 5.8, Sugar 171.4, Protein 25.5