6 (3/4 oz.) commercial short cakes
1 1/2 c. cubed nectarine (about 1 lg.)
1/2 c. fresh raspberries
1 tbsp. lemon juice
Chocolate sauce

Place shortcakes on individual dessert plates; set aside. Combine nectarine, raspberries and lemon juice in a small bowl; toss well and set aside. Spoon 1 tablespoon of chocolate sauce over each shortcake, top each with 1/2 fruit mixture. Drizzle each with additional tablespoon chocolate sauce. Yield: 6 servings.