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Raspberry Cream Dessert

 Raspberry Cream Dessert
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.
2 ServingsPrep: 10 min. + chilling Cook: 10 min. + cooling


  • 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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Raspberry Cream Dessert (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.