Ingredients for Raspberry Cream Dessert
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- Heavy Whipping Cream
- Frozen Sweetened Raspberries
- 2 tablespoons cornstarch
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How to Make Raspberry Cream Dessert
- In a small mixing bowl, beat 8 ounces of cream cheese and 1/2 cup of powdered sugar until smooth and creamy.
- Gently fold in 1 cup of whipped heavy cream until just combined.
- Pipe or spoon the mixture into two 4-inch springform pans coated with nonstick cooking spray, or individual dessert dishes.
- Refrigerate for at least 4 hours, or until the cream cheese mixture is set.
- Drain 12 ounces of fresh raspberries, reserving the juice. Set the berries aside.
- Add enough water to the reserved raspberry juice to measure 3/4 cup.
- In a small saucepan, whisk together 2 tablespoons of cornstarch and the 3/4 cup of raspberry juice until smooth.
- Bring the mixture to a boil over medium heat, whisking constantly.
- Cook and stir for 1-2 minutes, or until the sauce has thickened.
- Remove from heat and let cool slightly.
- Stir in the reserved raspberries.
- Cover and refrigerate the raspberry sauce until chilled.
- Serve the chilled raspberry sauce over the chilled cream cheese dessert.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
224g
Fat
193g
Carbs
23g
