Difference between revisions of "Raspberry Fruit Fondue"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Beat in the [[raspberry]] pulp until well blended and smooth. | # Beat in the [[raspberry]] pulp until well blended and smooth. | ||
# Refrigerate. | # Refrigerate. | ||
| − | # Use as a dip for fresh fruit. | + | # Use as a dip for fresh fruit. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Dessert fondue Recipes]] | [[Category:Dessert fondue Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
Revision as of 08:53, 6 May 2012
Description
Balch Springs, Texas in 1988. Date and source unknown. This is very good; I have made it on several occasions.
- Contributed by Cat's Recipes Y-Group
Ingredients
- ½ pint raspberries
- 2 tablespoons sugar
- 8 ounce package cream cheese at room temperature
Directions
- Gently wash the raspberries and drain.
- In a covered blender, blend the raspberries and sugar.
- Strain through a medium sieve.
- Beat the cream cheese until smooth.
- Beat in the raspberry pulp until well blended and smooth.
- Refrigerate.
- Use as a dip for fresh fruit.
