Ingredients
* 1/2 an 8-oz. pkg. cream cheese, softened
* 2 Tbsp. butter, softened
* 1/4 cup lemon curd
* 3 Tbsp. powdered sugar
* 1 4.5-oz. pkg. prepared shortcakes
* 1/2 cup fresh raspberries
* 2 Tbsp. low-sugar raspberry preserves
* Fresh raspberries
* Small fresh mint leaves
| Cakes | Serving Size |
Calories
|
| Angel Food cake | 1 cake (12oz) |
880
|
| Carrot cake w/icing | 1 cake (10″ dia) |
6,100
|
| Cheesecake | 1 cake (9″ dia) |
3,400
|
| Eccles cake | 1 slice (2oz) |
285
|
| Eclair | 1 (1.5oz) |
155
|
| Dark Fruit cake | 1 cake (8″x2″) |
5,200
|
| Pound cake | 1 loaf (8″x3″) |
1750
|
| Sheet cake w/frosting | 1 cake (9″x9″) |
4,000
|
| Sheet cake w/o frosting | 1 cake (9″x9″) |
2,800
|
| Sponge cake | 1 cake (15oz) |
1200
|
| Yellow cake w/chocolate frosting | 1 cake (16oz) |
2,000
|
| Coffee cake | 2oz slice |
260
|
| Crumb cake | 2oz slice |
220
|
| Cup cake, chocolate | 2oz slice |
190
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