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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I came up with this in an attempt to 'jazz-up' my regular no bake cheesecake dessert. It evolved into something completely wonderful! It looks very classy served in martini glasses for a dinner party, or you can make a ton of mini-fluffs and keep in the freezor for a quick fix to those sweets cravings. Low fat sour cream and cream cheese are fine, but I would recommend regular whipped cream for best results. NOTE: if it becomes liquidy at any time while you're mixing, simply chill for a bit before continuing. This will tend to happen in hot/humid weather or if you use reduced fat sour cream or cream cheese. Ingredients:
8 ounces cream cheese |
1/2 cup sugar |
1 cup sour cream |
2 teaspoons vanilla |
2 teaspoons lemon zest (optional) |
12 ounces whipped cream |
2 cups frozen raspberries |
Directions:
1. Cream together the sugar and cream cheese until well blended.
2. Add sour cream and vanilla.
3. Chill for awhile if the mixture has become too runny!
4. Fold in whipped cream.
5. Fold in the berries and lemon zest, if using.
6. Divide into individual serving dishes.
7. Chill for approximately 30 minutes before serving.
8. ***For quick serve: freeze for 15 minutes. The only difference is a semi-solid outer shell may form.
9. ***Variation: puree raspberries and add before whipped cream.
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