Photo: David Holifield
Raspberry Shortcake Hearts
10 ingredients
Serves 6
openrecipes
Raspberry shortcake hearts sandwiched together with fresh, whipped cream, topped with fresh berries and a dusting of icing sugar for a professional finish.
Estimated Nutrition (whole recipe, rough)
1128
Calories
28g
Protein
37g
Fat
173g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150 grams Wholemeal Self Raising Flour (Allinson)
- 25 grams Ground Rice
- 50 grams Light Muscovado Sugar (Billington's)
- 1 Lemon Finely grated zest
- 150 grams Butter (chilled) cut into pieces
- 125 grams Mascarpone cheese
- 1 tbsp Golden Caster Sugar (Billington's)
- 1 Silver Spoon Cakecraft Natural Almond Extract drop
- 200 grams Raspberries
- 1 tbsp Billington's Golden Icing Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes