Raspberries And Cream Cheese Mould
|Cream cheese||8 Ounce|
|Whipped cream||1 Cup (16 tbs)|
|Confectioner' s sugar||2 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
Two-and-a-half hours before dinner, beat the cream cheese until fluffy; fold in the whipped cream, confectioner's sugar and almond extract.
Pack into 6 heart-shaped moulds, or 1 heart-shaped layer pan (5 cups capacity), lined with wax paper that extends well over the edge of the tin.
Thaw the packet of raspberries.
When ready, unmould onto plates, and serve the raspberries as sauce.