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Italian Cream With Raspberries

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Method: 
Blending
Ingredient: 
Raspberry

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