Anyway, since I had big success making cashew coconut cream for
my raspberry cream cups, I decided to run with a good thing and go for «cream cheese» frosting.
Not exact matches
1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice
cream bars 12 - 16 egg whites 1 teaspoon
cream of tartar 1
cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of
raspberry jam 1 8 - ounce jar of chocolate fudge sauce
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams)
raspberries 1/2
cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy
cream
2
cups heavy
cream 3 tablespoons sugar 2 tablespoons cherry brandy or kirsch 1 quart fresh strawberries 1/2 pint
raspberries 2 dozen toasted almonds, optional
mango berry nice
cream serves 2 250 ml / 1
cup frozen mango 125 ml / 0.5
cup frozen
raspberries 125 ml / 0.5
cup frozen blueberries a handful of brazil nuts, roughly chopped (for garnish, optional) a handful of frozen berries (for garnish, optional)
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.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy
cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen
raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy
cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick)
cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy
cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
FOR THE FROSTING 3 ounces fine - quality bittersweet chocolate (not unsweetened), roughly chopped 1/2
cup seedless
raspberry jam (about 5 ounces) 1/2
cup heavy
cream
1 recipe
Cream Cheese Pie Dough 3
cups fresh blueberries 1
cup fresh
raspberries 1/2
cup granulated sugar, plus extra for sprinkling 4 tablespoons cornstarch 1/4 teaspoon ground cinnamon pinch of Kosher or sea salt juice of 1/2 lime
to decorate: 60 grams (2 ounces) dark chocolate, chopped 60 grams (1/4
cup) heavy
cream sliced strawberries rafaellos 1 batch macaron shells crushed freeze - dried
raspberries
Layers 3 ripe bananas, sliced thin 225 g / 1 1/2
cup raspberries, mashed with a fork 225 g / 1 1/2
cup blackberries, mashed with a fork 125 g nut butter 120 ml raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2
cups thick
cream, chilled
Ingredients: 4 small pears 1 lemon, halved 1
cup (220g) caster sugar 1 vanilla bean, split, seeds scraped 250g
raspberries (frozen are fine) Vanilla ice
cream, to serve Mint leaves, to garnish
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon -
raspberry plate trifle Cake: 2 1/4
cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4
cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2
cup (60 ml) well shaken buttermilk 1/4
cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2
cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1
cup heavy
cream, whipped 1
cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4
cup sugar 6 tablespoons unsalted butter, melted 8 ounces bar
cream cheese, room temperature 1/2 teaspoon pure vanilla extract 3/4
cup heavy
cream 1 pound fresh sweet cherries, such as Bing, pitted and halved 1 tablespoon seedless
raspberry jam
Filling: Sliced Strawberries,
Raspberries, Blueberries 2 cans Full - Fat Coconut Whipped
Cream, chilled 1/2
cup Powdered Xylitol or Erythritol 1 teaspoon Vanilla Extract 1 teaspoon Stevia Extract or to taste
1 1/2
cups raspberries (fresh or frozen) 1/4
cup sugar 1/2
cup water 1 14 - ounce can coconut milk 1
cup heavy whipping
cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks
Serves 8 + (or two gluttons over the course of a weekend) Ingredients 1 store bought pound cake 1/3
cup Harvey's Bristol
Cream (sherry) 1 small pkg (84 g)
raspberry Jello 1
cup boiling water 2 1/2
cups frozen
raspberries
Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2
cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup melted butter Filling 32oz (4 pkgs Philadelphia)
cream cheese at room temperature 1/2
cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
cup white sugar 1 tbsp vanilla 2 tsp
raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2
Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325
Cup Butter.5 lb bittersweet chocolate 2 tsp
raspberry extract Preheat oven to 325 °F.
Remove the strainer and add enough heavy
cream to the
raspberry juice to total 3/4
cup.
Vanilla extract 12g Splenda - half
cup 24 g gelatine (powder)- 6 tsp 200 g whipping
cream, cooled - a bit less than a
cup 300 g frozen
raspberries - 1 and 1/3
cup For the
raspberry cream 125g mascarpone cheese - half
cup 2 tbsp.
1 ripe banana Small handful of berries (strong - flavored ones like blackberries are
raspberries are best) Coconut milk — about 1/4
cup Raw
cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped
2
cups cashews 1
cup coconut
cream 1/4 teaspoon vanilla powder 2 tablespoons honey 4
cups frozen
raspberries 2 tablespoons rosewater
Frosting 1
cup semi-sweet chocolate chips 1/2
cup fresh
raspberries 8 ounces
cream cheese, softened 3/4
cups powdered sugar
Ingredients: Pie crust dough [RECIPE] 2 tablespoon (s) all - purpose flour, plus more for dusting 3/4
cup (s) sugar 1 large egg 1
cup (s) heavy
cream 1 pound (s)(3 1/2
cups)
raspberries, plus more for garnish 1/4 teaspoon (s) salt
Ingredients: Crust 1 1/2
cups graham cracker crumbs 6 tablespoons unsalted butter, melted Filling 3 packages (8 ounces each)
cream cheese, at room temperature 1
cup sugar 1
cup sour
cream 3 large eggs, at room temperature 2 teaspoons vanilla extract 1/3
cup seedless
raspberry jam 2 teaspoons fresh lemon juice Fresh
raspberries for garnish
2
cups macadamias 1
cup coconut
cream 1 1/4
cups water 1
cup raspberries 1 teaspoon rosewater 1 tablespoon maple syrup
Pin It Serves 8 Ingredients: 1 pound strawberries, hulled and cut into quarters 1 (9 ounce) container blueberries, washed and dried (remove stems) 1 (9 ounce container)
raspberries, rinsed and dried 1 (8 ounce) package
cream cheese 1/2
cup Simply... Continue Reading →
i had leftover ice
cream cones from clara's birthday treats (ice
cream cone cupcake), so they were used to make this fun, easy, and yummy project with the kids... Ingredients 1 mini ice
cream cone (Joy Mini
cup Cone - about 1.3 g) whipped
cream (1 / 4C
cream, 1 / 2t Truvia) 2
raspberries, cut into small pieces 3 blueberries -LSB-...]
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice
cream 5 minute banana ice
cream apple pie baked apple banana almond and chocolate ice
cream banana berry soft serve banana chocolate caramel ice
cream cake banana ice
cream floats banana peanut butter
cups banana split cheesecake bites blueberries and
cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice
cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut
cream pie chocolate banana pie with whipped coconut
cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice
cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter
cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice
cream coconut almond fudge coconut truffles cookie dough ice
cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice
cream fruit tartlets with cashew
cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice
cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice
cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice
cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice
cream premium poached peaches
raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice
cream raw vegan smores roasted maple papaya strawberry ice
cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice
cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice
cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
ingredients FILLING: 1 pint black
raspberry chip ice
cream 1 pint green tea ice
cream 1 pint lemon sorbet SPONGE CAKE: 3/4 sticks unsalted butter (room temperature, plus more for greasing) 3/4
cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2
cup sugar (divided) 1/2 teaspoon vanilla extract 1/4
cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1
cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract
Non-stick cooking spray 3/4
cup granulated sugar 4 tablespoons water 2 large egg whites 2-1/2
cups heavy
cream 1 vanilla pod, seeds scraped out 8 ounces strawberries 3-1/2 ounces
raspberries 1 tablespoon confectioners» sugar 2-1/2 ounces bittersweet chocolate, roughly chopped
My second was sweetened and I had 1/4
cup each of
raspberries and blackberries (very low carb for fruit) with a couple of teaspoons of heavy
cream (too lazy to whip it:).
Cakes / Cupcakes All Things Milk Chocolate Cake Andes Mint Chocolate Chip Cake Angry Birds Cupcakes Arnold Palmer Cupcakes Baba Au Rhum (Rum Cake) Baileys Chocolate Chip Cheesecake Banana Cupcakes with Nutella Frosting Banana Walnut Cake Bella's Birthday Cake Blueberry Boy Bait Blueberry Pound Cake with Lemon Glaze Brown Derby Cake Cannoli Cheesecake Cappuccino Cake with Cannoli Filling Caramel Apple Cake Chocolate Covered Oreo Cake Chocolate
Raspberry Layer Cake Chocolate Stout Cake with Ganache Glaze Cinnamon Roll Cake with
Cream Cheese Glaze Cocoa Layer Cake Corset Cake Easter Cupcakes Firecracker Bundt Cake Frank's Birthday Cake Fresh Mango & Pecan Cake Frozen Peppermint Cheesecake German Chocolate Cake Homemade Funfetti Cupcakes Key Lime Cupcakes Kit Kat Cake Lemon - Lime Tea Cakes Marshmallow Fudge Cake Mickey Mouse Cupcakes Minnie Mouse Birthday Cake Mom's Carrot Cake with
Cream Cheese Frosting Oopsy Daisy Cake Peanut Butter and Nutella Cake Philly Fluff Cake Pink Lemonade Layer Cake Pistachio Cake with Vanilla Honey Buttercream Pumpkin Cinnamon Roll Cake Pumpkin Crunch Cake Quick Black Forest Cake Rainbow Cupcakes Red Velvet Cupcakes with Mascarpone
Cream Cheese Frosting Reese's Peanut Butter
Cup Cake Salted Caramel Cake Sicilian Cassata Cake Sleepover Cake Sour
Cream Pumpkin Streusel Cake Spring Cupcakes Strawberry «Donut» Bundt Cake Strawberry Filled Cupcakes Strawberry Shortcake Tahini Banana Chocolate Chip Cake Tres Leches Cake Tropical Carrot Cake Vasilopita Vasilopita, take two!
Very Strawberry Cupcakes White Chocolate Cupcakes with White Chocolate
Cream Cheese Frosting Cookies / Bars 5 Minute Pumpkin Swirl Brownies After Eight Double Chocolate Brownies Almond Joy Cookies Apricot Walnut Bars Big Fat Chocolate Chunk Cookies Blondies Brown Sugar Chocolate Chip Cookies Buttered Popcorn Cookies Butterscotch Blondies Butterscotch Oatmeal Cookies Cake Batter Blondies Cake Batter Crispy Treats Cappuccino Brownies Chinese Almond Cookies Chocolate Chip Cookie Pretzel Bars Chocolate Peanut Butter Blossoms Chocolate Peanut Butter Krispy Treats Cinnamon Chip Snickerdoodles Cranberry Pistachio Biscotti Crunchy Toffee Brownies Easy No Bake Peanut Butter Bars Eggnog Cookies Fudgy Brownies with Cookie Butter Frosting Gingersnap Cookies Gooey S'mores Cookies Hidden Kisses Italian Knot Cookies Italian Walnut Crescent Cookies Key Lime Squares Lemon Bars Lemonade Sugar Cookies Lemon - Blueberry Crumb Bars Mascarpone Swirled Brownies Melomakarona Mini Pecan Pies Mint Chocolate Chip Cookies Mint Oreo Cookies Mocha Chocolate Morsel Cookies Monster Cookies Nutella Cheesecake Brownies Oatmeal Chocolate Chip Cookies Ovaltine Brownies Patriotic Vanilla Bean Rice Krispie Treats Peanut Butter
Cup Cookies Peanut Butter M&M Cookies Peeps Candy Bars Pignoli Cookies Play Date Brownies Pumpkin Butterscotch Cookies Pumpkin Roll Bars Pumpkin Whoopie Pies Rainbow Cookies
Raspberry Streusel Bars Red Velvet White Chocolate Chip Cookies Regina Cookies Ricotta Cookies Samoas Bars S'mores Bars S'mores Brownies Sparkling Butter Toffee Cookies Sparkly Cinnamon Coins Super Bowl Cookies (aka Black & White Cookies in Disguise) Surprise Bars Thumbprint Cookies Toffee Chocolate Chip Oatmeal Cookies Walnut Cappuccino Biscotti White Chocolate Chip Cranberry Oatmeal Cookies White Chocolate Pumpkin Blondies White Chocolate Pumpkin Spice Cookies
Filling 1 (0.25 - ounce) envelope unflavored gelatin 1/4
cup cold water 1 (8 - ounce) package
cream cheese, softened 1 tablespoon lemon juice 1 teaspoon finely grated lemon peel 1 (7 - ounce) jar marshmallow creme 1 (8 - ounce) container frozen non-dairy whipped topping, thawed 1 pint red
raspberries, rinsed and drained
7 ounces (generous 1 1/4
cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet Chocolate wafers 1/4
cup heavy
cream 1 tablespoon seedless
raspberry preserves 1/2
cup finely chopped topping of choice to roll truffles in.
1
cup (6 ounces) GUITTARD SEMISWEET CHOCOLATE CHIPS 2 tablespoons unsalted butter 2 tablespoons heavy
cream 2 tablespoons seedless
raspberry jam 1 tablespoon rum 1/2
cup unsweetened cocoa powder (for coating truffles)
Berry Frosting 70 g / 1/2
cup raspberries (or strawberries) 3 - 4 soft dates, stoned 200 g
cream cheese (or vegan
cream cheese)
Topping 100 g / 3 1/2 oz dark chocolate 3 tbsp hazelnuts 250 ml / 1
cup whipped coconut
cream (instructions here) or regular whipped
cream a handful fresh (or frozen and thawed)
raspberries 1 tsp cacao powder 4 - 5 vegan meringues or regular
Raspberry & Beetroot Nice
Cream 50 g / 1/2
cup grated raw beetroot 225 g / 2
cups frozen
raspberries 4 soft dates 2 frozen bananas 1/2 tsp freshly ground cardamom 5 coconut milk ice cubes (or other nut milk)
Adirondack Black Bear Black
Raspberry Bubble Gum Buttered Almond Butter Pecan Chocoholoic Chocolate Chocolate Almond Chocolate Chip Chocolate Marshmallow Chocolate Peanut Butter Coffee Cotton Candy Confetti Double Trouble French Vanilla Green Mint Halfmoon Heavenly Hash Holy Cow Lime Sherbet Maple Walnut Mint Chocolate Chip Neapolitan Orange Pineapple Orange Sherbet and
Cream Peanut Butter Chocolate Peppermint Patty
Raspberry Sherbet Spumoni Strawberry Sundae
Cup — Chocolate Sundae
Cup — Strawberry Vanilla Vanilla Fudge Watermelon Sherbet
1/2
cup plus 3/4
cup unsalted butter, room temperature 3/4
cup light brown sugar 8 large figs, halved lengthwise 3 ounces
raspberries 1 1/4
cups all purpose flour 1/2
cup almond flour (meal) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup sour
cream 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4
cup granulated sugar 3 large eggs
Almost raw crunchy caramel slice (GF) Boozy root beer floats (GF) Black + white ice
cream (GF) Cereal milk ice
cream Chocolate chunk coconut ice
cream (GF) Chocolate chunk peanut butter soft serve (GF) Maple banana sundaes with black + white ice
cream (GF) Peanut butter chocolate chunk ice
cream (GF) Peanut butter
cup soft serve (GF) Pumpkin chocolate chip soft serve (GF) Pumpkin pie sundaes Pumpkin spice ice
cream (GF) Raw cacao ice
cream (GF) Raw chocolate pistachio gelato (GF) Raw
raspberry fudge pops + homemade magic shell (GF) Roasted blueberry frozen yogurt (GF) Salted double chocolate ice
cream (GF) S'mores ice
cream Toasted coconut peanut butter mousse (GF) Vanilla bean ice
cream (GF)
Almost raw chocolate chunk cashew bites (GF) Bite size brownies Brownie cakes with chocolate coconut frosting Chocolate chunk almond butter blondies Chocolate chunk cookie bars Chocolate - studded coconut oil brownies (GFO) Double chocolate
raspberry brownies Pumpkin chocolate chip cookie bars Raw brownie bites (GF) Raw citrus
cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores
cups Speculoos swirl brownies
1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup coconut oil (in liquid form) 1
cup warm water 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar For the whipped
cream: 1
cup chilled heavy whipping
cream 1 teaspoon pure vanilla extract For the topping: 3
cups berries / fruit of your choice (I used a combo of blackberries,
raspberries, strawberries and cherries)
1/2 bag frozen
raspberries, thawed (reserve 1/8
cup) 2 (8 - ounce) blocks of
cream cheese 3 tablespoons sugar (reserve 1/2 tablespoon) 3 tablespoons prepared horseradish 1 / 4 - teaspoon salt In a large bowl, blend all of the ingredients except the 1/8
cup reserved
raspberries and 1/2 tablespoon reserved sugar.
Brilliant Bars — Berry Nerdy Cereal Bars, Cherry Chocolate Candy Bars, Italian Rainbow Bars,
Raspberry - Lemon Squares, Key Lime Bars, Pink Lemonade Bars, Tropical Sunset Bars, Blackberry Cheesecake Bites, Pistachio
Cream Bars, Polka - Dot Cheesecake Brownies, Orange
Cream Swirl Bars, Birthday Blondies, Peanut Butter
Cup Brownie Bars, Red Velvet Brownies
Raspberry Fudge Ice
Cream: Chocolate ice cream mix + 1/2 cup milk + 1/2 cup fresh raspber
Cream: Chocolate ice
cream mix + 1/2 cup milk + 1/2 cup fresh raspber
cream mix + 1/2
cup milk + 1/2
cup fresh
raspberries.
Ingredients: 3 large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon
cream of tartar 1⁄4
cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon vanilla extract 3⁄4
cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces
raspberries 4 tablespoons fat - free vanilla yogurt