- 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.
Originally published as Raspberry Butter in Simple & Delicious September/October 2006, p59
Reviews for Sweet Raspberry Butter
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 1, 2012
"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"