Patriotic Pies
These bite-sized treats put a little extra pride into Lemonade Shortcake Cups from Season's Best® Spring/Summer 2013.
Ingredients
- 2 pkgs (9 oz/275 mL each) white cake mix (see Cook’s Tip)
- 2/3 cup (150 mL) flour
- 4 oz (125 g) cream cheese, softened
- 1/2 cup (125 mL) butter (½ stick), melted
- 2 1/2 cups (625 mL) thawed frozen whipped topping
- 1 1/2 cups (375 mL) prepared lemon curd, divided
- 10 small strawberries, hulled and quartered
- 36 blueberries
- 2 tbsp (30 mL) water
Directions
- Preheat oven to 350ºF (180ºC). Spray cups of a Mini Muffin Pan with nonstick cooking spray.
- Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until a soft dough forms.
- Spoon about 1 tbsp (15 mL) of the dough into each cup of pan (this will make 2 batches). Bake 11-13 minutes or until cups are light golden brown.
- For the filling, in a clean batter bowl, mix whipped topping and ½ cup (125 mL) of the lemon curd until well blended. Add filling to large resealable plastic bag.
- Remove pan from the oven. Immediately press down on cups using the end of a wooden spoon to form indentations. Let stand 5 minutes.
- Grasp edges of each cup and twist gently to loosen. Remove cups from pan to a cooling rack.
- Mix remaining ½ cup (125 mL) lemon curd and water in a small bowl until blended.
- Squeeze filling evenly into cups. Spoon lemon curd over filling. Place strawberries and blueberries onto cups and arrange into a flag design.
Yield:
- 48 servings of 1 shortcake cup
Nutrients per serving:
Calories 120, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 16 g, Fiber 0 g, Protein 1 g
Cook's Tips:
If you can't find a small package of cake mix, 1 2/3 cups (400 mL) of white cake mix from a regular-size package can be used