Raspberry Sauce:
1 12 oz. Bag frozen raspberries
½ cp. Water
1/4 cp. Sugar
½ cp. Raspberry jam
Combine all ingredients in a saucepan. Simmer over medium heat for 20-30 minutes, stirring
occasionally. Sauce may be stored in the refrigerator. To assemble dessert: Top each cake slice with 1 tbsp. of lemon curd and one tbsp of raspberry sauce.
Per Serving:
Calories: 240
Fat: .5 g
Saturated Fat: 0g
Sodium: 0 mg
