- 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
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