Add cream cheese and reserved 1/3
cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes.
Transfer 1/3
cup raspberry puree to small bowl and cool to room temperature.
Not exact matches
To make the fresh
raspberry puree: Place 1/3
cup raspberries in a small food processor or blender and
puree until smooth.
3 tablespoons to 1/4
cup (to taste) seeded
raspberry puree (3/4
cup frozen
raspberries and 1 tablespoon granulated sugar, cooked in small saucepan until
raspberries are thawed and broken up, then strained)
Combine the remaining 1/3
raspberry puree with the remaining 1
cup raspberries and remaining 1 tablespoon maple syrup in a medium saucepan.
depending on the season, you could also use
pureed pumpkin,
raspberries, peaches, apples, etc. — if using chocolate chips, add 1/2 to the base and reserve 1/4
cup for the topping
3/4
cup raw cashews 1
cup packed pitted dates (about 20) 1 (15 - ounce) can
pureed organic butternut squash 3/4
cup unsweetened coconut milk beverage, more if needed 1/4
cup unsweetened cocoa powder 1 teaspoon vanilla extract Fresh
raspberries (optional) Grated coconut (optional)
Dressing:
Puree 1/2
cup raspberries,...
In a small saucepan, combine
raspberry puree and 1/2
cup sugar over medium heat.
In a blender,
puree 2
cups raspberries until smooth, scraping down bowl as needed.