- 1/2 cup butter, softened
- 1/3 cup fresh or frozen raspberries
- 2 tablespoons confectioners' sugar
- Dash lemon juice
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers. Yield: about 3/4 cup.
Reviews for Sweet Raspberry Butter
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I thought this was just okay. I made it with rolls for dinner and think it would be much better on English Muffins or plain toast for breakfast.
this is very good on a nut bread. I have made something similar using cranberry jell sauce...also very good on a nut bread! We tried it on baking powder biscuits also..YUM