Lemon Strawberry Custard Cakes

1 package (8 oz) cream cheese (regular or nonfat)
1 package (3 oz) instant lemon pudding mix
2 cups milk
2 – 3 cups fresh strawberries*
1/3 cup currant jelly, melted
8 individual sponge dessert cakes
1 cup whipped cream, lightly sweetened
fresh mint leaves, for garnish

Soften cream cheese, beat until smooth and creamy. Add pudding mix and milk. Slowly beat to mix, then beat
on high until smooth and creamy.

Place sponge cake in middle of serving plates. Wash and hull strawberries, arrange around cake. Melt jelly and
drizzle over strawberries. Spoon custard on top of sponge cake.

Whip cream and lightly sweeten. Spoon a dollop of cream on the side of each plate. Garnish with a strawberry
and a mint leaf.

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