- 1/2 cup butter, softenened
- 1/3 cup fresh or frozen unsweetened raspberries
- 2 tablespoons confectioners' sugar
- Dash lemon juice
- In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving. Yield: about 1/2 cup.
Originally published as Raspberry Butter in Country Woman May/June 1996, p21
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