| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Jewish |
Fruit-, Des |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
Sugar |
| 1 |
dr |
Vanilla |
| 10 |
oz |
Frozen raspberries; thawed in "lite" syrup |
| 1/2 |
pt |
Fresh blueberries; raspberries or blackberries |
| 7 |
oz |
Shortbread cookies; (up to 8) |
INSTRUCTIONS
Whip cream with 1 tablespoon sugar and a drop of vanilla.
In a food processor or blender, puree the thawed raspberries with their
syrup and set aside. Stem and rinse fresh berries and set aside.
Crumble the cookies by hand or by pressing them lightly with a rolling pin-
you don't want them totally crumbled, leave some texture.
In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs.
Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each
glass with plastic wrap and refrigerate for at least an hour to soften
cookies by moisture of berries and berry puree. May be made a day ahead.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: Cooking Monday Through Friday by Michelle Urvater TVFN #MF6633
Posted to JEWISH-FOOD digest V97 #225 by Linda Shapiro <lss@coconet.com> on
Aug 3, 1997
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