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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup water |
2/3 cup sugar |
1/2 cup packed fresh mint leaves, washed well and spun dry |
1 1/2 tablespoons fresh lemon juice |
1 pint strawberries, hulled and, depending on size, halved or quartered |
1/2 pint blackberries or black or red raspberries, picked over |
6 individual spongecakes |
6 tablespoons sour cream |
garnish: fresh mint sprigs |
Directions:
1. In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Add mint and simmer 1 minute. Remove pan from heat and with a wooden spoon crush mint against bottom and side of pan. Let syrup stand, covered, 20 minutes and pour through a fine sieve into a bowl, pressing hard on mint.
2. Add lemon juice and berries to syrup. Let berry mixture stand at least 30 minutes and up to 2 hours to blend flavors.
3. Peel off paper liners from spongecakes and halve horizontally. Put spongecake bottoms on 6 plates and spoon berry mixture over them. Divide sour cream among spongecakes and arrange spongecake tops on desserts.
4. Garnish desserts with mint.
5. Each dessert about 239.2 calories and 7.7 grams fat (29% of calories from fat) Nutritional analysis provided by Gourmet each spongecake about 96.6 calories and 4.9 grams fat (46% of calories from fat) Nutritional analysis provided by Gourmet
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