Apricot Berry Shortcake Recipe
- 1 cup fresh raspberries and/or blackberries
- 1 tablespoon sugar
- Dash ground nutmeg
- 1/4 cup apricot jam
- 1 teaspoon butter
- Dash salt
- 2 individual round sponge cakes
- Whipped cream
- 1. In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour.
- 2. In a small saucepan, cook and stir the jam, butter and salt over low heat until butter is melted. In a microwave, warm the sponge cakes on high for 20 seconds; place on serving plates. Top with berry mixture and drizzle with apricot sauce. Top with a dollop of whipped cream. Yield: 2 servings.
1 each: 253 calories, 4g fat (2g saturated fat), 33mg cholesterol, 283mg sodium, 54g carbohydrate (32g sugars, 4g fiber), 2g protein.
Reviews for Apricot Berry Shortcake
"I had some shortcake to use, so I decided to try this "recipe". I didn't like the nutmeg with the blackberries. The idea for the apricot sauce was good, but it was just missing something."