Creating desserts that really taste good takes research plus a lot of time in the kitchen. I’ve been making this dessert for years with great results. The really nice thing about this dessert is that you can make it two ways full of fat or the slim version and I’ll provide both ways for you next.
What you see to the left are the ingredients and the equipment needed to create this dessert. It take very little time to complete which is something I just love. No time, very little work.
- Sprinkle gelatin over cold water in a medium saucepan.
- Let stand 1 minute.
- Cook over low heat, stirring until gelatin dissolves.
- In a large measuring bowl measure the whipping cream, add the sour cream and use a whisk to blend them in the same measuring bowl.
- In your electric mixer beat the cream cheese at high speed till light and fluffy. Add the sugar and the vanilla; add the gelatin and the whipping cream to the cream cheese mixture. Beat on high till fluffy.
- Spoon mixture into anything you would like to mold it into, small ½ cup molds, pudding cups or in a larger mold. Chill till firm.
- Serve with a raspberry sauce.
- 1-10 ounce package frozen raspberries.
- 1 T. cornstarch
- 2 T red currant jelly
- ¼ t. almond / vanilla extract
- Place raspberries in an electric blender and process until smooth. Strain the berries and discard the seeds.
- Combine the cornstarch and remaining ingredients in a small saucepan, stirring until the cornstarch dissolves.
- Add the raspberries. Cook over medium heat, stirring until mixture comes to a boil. Let boil 1 minute stirring constantly. Remove from heat. Use a small plastic container with a lid to store in the fridge till you’re ready to use.