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Shortcake with Mascarpone and Brandied Apricots (Sandra Lee) Recipe

Shortcake with Mascarpone and Brandied Apricots (Sandra Lee) Recipe

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Shortcake with Mascarpone and Brandied Apricots (Sandra Lee)

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Ingredients:

Serving

1 (8-oz) package mascarpone cheese
1 (8-oz) container extra-creamy whipped topping
1/2 tsp almond extract
1 pinch salt
1 tsp lemon zest
1 package individual dessert sponge cakes
1 can apricot halves in heavy syrup , syrup reserved
2 tbsp brandy
toasted slivered almonds, for garnish

Directions:

In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
NOTE: If sponge cakes are not available, use sliced pound cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	34.71 Kcal (145 kJ)
Calories from fat	19.59 Kcal
		% Daily Value*
Total Fat	2.18g	3%
Cholesterol	6.22mg	2%
Sodium	20.38mg	1%
Potassium	0.1mg	0%
Total Carbs	0.31g	0%
Sugars	0.07g	0%
Protein	0.34g	1%
Calcium	5.2mg	1%

Amount Per 100 g
Calories	296.98 Kcal (1243 kJ)
Calories from fat	167.63 Kcal
		% Daily Value*
Total Fat	18.63g	3%
Cholesterol	53.21mg	2%
Sodium	174.37mg	1%
Potassium	0.87mg	0%
Total Carbs	2.65g	0%
Sugars	0.58g	0%
Protein	2.89g	1%
Calcium	44.6mg	1%

* 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.

Tastes

salty
savory
bitter
sweet

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