Italian Cream With Raspberries
|Cream cheese||3 Ounce (at room temperature)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (at room temperature)|
|Powdered sugar||2⁄3 Cup (10.67 tbs), sifted|
|Fresh lemon juice||1 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
|Dried currants||1⁄4 Cup (4 tbs)|
|Fresh raspberries||3 Cup (48 tbs)|
In a medium-size bowl, beat cream cheese and butter with an electric mixer until smooth.
Beat in sugar, lemon juice, and vanilla.
Stir in currants.
Cover; refrigerate for at least 1 hour or up to 5 days.
Just before serving, whirl 1 1/2 cups of the raspberries in a food processor or blender until smoothly pureed; if desired, press puree through a fine strainer to remove seeds.
Divide puree equally among small bowls or dessert plates.
Reserve a few whole berries for garnish, then divide remaining whole berries equally among bowls, placing them atop puree.
Top with dollops of cream cheese mixture.
Garnish with reserved whole berries.