Shortcake With Mascarpone And Brandied Apricots Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
573
FAT
84%
CHOL
25%
SOD
47%

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Ingredients for 6 servings

1 teaspoon lemon zest

2 tablespoons brandy

1 (8-ounce) package mascarpone cheese

1/2 teaspoon almond extract

Toasted slivered almonds, for garnish

1 pinch salt

1 (8-ounce) container extra-creamy whipped topping

1 can apricot halves in heavy syrup, syrup reserved

1 package individual dessert sponge cakes

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