Chambord Cream Recipe
Chambord Cream Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. —Brittany Allyn, Mesa, Arizona
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 3 ounces cream cheese, softened
  • 3 tablespoons plus 2 teaspoons Chambord raspberry liqueur, divided
  • 3 tablespoons seedless raspberry jam
  • 1 cup heavy whipping cream
  • Assorted fresh fruit

Directions

Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit. Yield: 10 servings.
Originally published as Chambord Cream in Taste of Home Christmas Annual Annual 2018, p207

Nutritional Facts

1/4 cup: 145 calories, 12g fat (7g saturated fat), 36mg cholesterol, 33mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 1g protein.

Popular Videos

  • 3 ounces cream cheese, softened
  • 3 tablespoons plus 2 teaspoons Chambord raspberry liqueur, divided
  • 3 tablespoons seedless raspberry jam
  • 1 cup heavy whipping cream
  • Assorted fresh fruit
  1. Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit. Yield: 10 servings.
Originally published as Chambord Cream in Taste of Home Christmas Annual Annual 2018, p207

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