Directions:
- 1. In a medium bowl, beat cream cheese until fluffy. Add powdered sugar and 2 tbs. of the preserves and beat until well combined.
- 2. Carefully frost tops and sides of each sponge cake cup with the cream cheese mixtures. In a small saucepan over low heat, melt remaining preserves until thin. In small bowl combine the berries with the melted preserves and mix gently. Top each frosted sponge cake with some of the berry mixture and serve. You can prepare the cups ahead of time, refrigerate them and top them with the berry mixture just before serving.
- I also top with a little whip cream. (cause I love it).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5737.34 Kcal (24021 kJ) | ||
| Calories from fat | 2151.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 239.08g | 368% | |
|---|---|---|---|
| Cholesterol | 433.41mg | 144% | |
| Sodium | 5914.07mg | 246% | |
| Potassium | 11585.59mg | 247% | |
| Total Carbs | 850.61g | 284% | |
| Sugars | 440.1g | 1760% | |
| Protein | 69.79g | 140% | |
| Iron | 9.5mg | 53% | |
| Calcium | 497.2mg | 50% | |
| Amount Per 100 g | |||
| Calories | 327.85 Kcal (1373 kJ) | ||
| Calories from fat | 122.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 368% | |
|---|---|---|---|
| Cholesterol | 24.77mg | 144% | |
| Sodium | 337.95mg | 246% | |
| Potassium | 662.04mg | 247% | |
| Total Carbs | 48.61g | 284% | |
| Sugars | 25.15g | 1760% | |
| Protein | 3.99g | 140% | |
| Iron | 0.5mg | 53% | |
| Calcium | 28.4mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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