Blcc: Berries, Lemon Curd Cakes

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
249
FAT
73%
CHOL
41%
SOD
10%

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Ingredients for 4 servings

4 small individual sponge cakes, sold in packages in the baking aisle

1 jar prepared lemon curd, any brand

1/2 pint raspberries

1/2 pint strawberries, hulled and sliced

1 canister whipped cream

2 teaspoons lemon zest

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