Raspberry Cream Dessert Recipe

Raspberry Cream Dessert Recipe photo by Taste of Home

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This creamy and elegant dessert from Marie Guthmiller of Mobridge, South Dakota turns any meal for two into something special. It's rich and light, with a sweet raspberry sauce and a sprinkling of berries.

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Raspberry Cream Dessert Recipe

Prep: 10 min. + chilling Cook: 10 min. + cooling

Yield: 2 Servings

10 10 20

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup heavy whipping cream, whipped
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Directions

In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set.
Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly.
Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert. Yield: 2 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving equals 859 calories, 62 g fat (39 g saturated fat), 206 mg cholesterol, 360 mg sodium, 70 g carbohydrate, 6 g fiber, 11 g protein.

Originally published as Raspberry Cream Dessert in Taste of Home June/July 2004, p49