Frozen Amaretto Cream Baskets with Berries

Frozen Amaretto Cream Baskets with Berries
Frozen Amaretto Cream Baskets with Berries
"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry." Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Berry Dairy Dessert Amaretto Summer Bon Appétit
  • 1 cup fresh blueberries
  • 3/4 cup sugar
  • 1 cup fresh raspberries
  • 1 8-ounce package cream cheese, room temperature
  • Carbohydrate 39 g(13%)
  • Cholesterol 86 mg(29%)
  • Fat 26 g(39%)
  • Fiber 2 g(10%)
  • Protein 4 g(7%)
  • Saturated Fat 15 g(75%)
  • Sodium 153 mg(6%)
  • Calories 411

Preparation Line baking pan with foil. Using electric mixer, beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar, then amaretto. Using same beaters, beat cream in large bowl until peaks form. Fold cream into cheese mixture in 2 additions. Drop cheese mixture in 6 mounds into prepared pan. Using back of spoon, make depression in center of each mound, pressing to form 3- to 4-inch-diameter baskets. Freeze baskets until firm, about 2 hours, or cover and keep frozen up to 3 days. Combine strawberries, blueberries, raspberries, and remaining 1/4 cup sugar in medium bowl. Toss to blend. Let stand to release juices, tossing occasionally, about 30 minutes. Place 1 basket on each of 6 plates. Spoon berries and juices into each.

Preparation Line baking pan with foil. Using electric mixer, beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar, then amaretto. Using same beaters, beat cream in large bowl until peaks form. Fold cream into cheese mixture in 2 additions. Drop cheese mixture in 6 mounds into prepared pan. Using back of spoon, make depression in center of each mound, pressing to form 3- to 4-inch-diameter baskets. Freeze baskets until firm, about 2 hours, or cover and keep frozen up to 3 days. Combine strawberries, blueberries, raspberries, and remaining 1/4 cup sugar in medium bowl. Toss to blend. Let stand to release juices, tossing occasionally, about 30 minutes. Place 1 basket on each of 6 plates. Spoon berries and juices into each.

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