4 oz whipped cream cheese; 1 pkg
20 oz frozen raspberries; thawed, (2 10 oz packages
1/4 cup cornstarch
2 tablespoon sugar
1/4 cup brandy
Let the cream cheese come to room temperature. In a saucepan, crush the raspberries slightly. Blend the cornstarch and 1/2 cup of water together and add to the berries. Cook and stir until thickened and bubbly. Sieve and discard the seeds. Pour into the fondue pot and place on the burner. Add the cream cheese, stirring until it is melted. Stir in the sugar and gradually add the brandy. Spear fruit or cake cubes with the fondue fork and dip in.
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