Difference between revisions of "Raspberry Fruit Fondue"
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* 8 ounce package [[cream cheese]] at room temperature | * 8 ounce package [[cream cheese]] at room temperature | ||
| − | == | + | == Procedures == |
# Gently wash the [[raspberries]] and drain. | # Gently wash the [[raspberries]] and drain. | ||
# In a covered blender, blend the [[raspberries]] and [[granulated sugar|sugar]]. | # In a covered blender, blend the [[raspberries]] and [[granulated sugar|sugar]]. | ||
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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. |
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[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]] | ||
Latest revision as of 18:18, 26 June 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
Procedures
- 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.
