Purchased all the ingredients tonight for the Quiche. I’m tired of eating the same things for breakfast and wanted to try something different… I’ll let everyone know how it came out tomorrow…
I’m including another recipe I will probably try make soon… I think I’m going to pick a recipe a week and make it and see how I do… I’m sick of eating out and when I usually cook at home, I make the same things over and over again… Need a change… Starting tomorrow, I’m going to pick a recipe and make it. I’ll have something new to eat for a few days until I make the next one… I guess I shouldn’t be making desserts… I don’t want to gain weight, but this raspberry tiramisu recipe looks appetizing enough to get my full attention… Can’t pass it up…
Ingredients
- 3 tablespoons seedless raspberry preserves
- 1 tablespoon orange liqueur
- 1 (3-oz.) package cream cheese, softened
- 1/4 cup sugar
- 1/2 cup heavy cream
- 8 ladyfingers, halved crosswise
- 8 fresh raspberries
- Garnish: fresh mint sprigs
Preparation
1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.
2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.
Stephanie Hawkins, Charleston, South Carolina, Southern Living
MARCH 2008
