My daughter has decided to have few college friends over before they head off to fireworks and festivities, so I wanted to make a few small things to tide them over before they go eat carnival food. (which is what summer is all about, right?).
I slapped together this quick fruit salad, with cherries, (because they are my favorite summer fruit and I always have them on hand), pineapple, (69 cents each!!!!!) and mint, (growing in the yard.) I added a dash of lime juice and will let it sit for a bit before serving.
The sales on fruit now are incredible! I found raspberry pints 2 for a dollar! I KNOW, RIGHT? They made their way into my cart, despite having no clear plan for them. I had a vague idea of making a fool or something, so some whipping cream was added to my list. Upon arriving home, I thought, “Why not make a semi-freddo?” My hubby loves them, so I invented the following recipe for the day.
- 2 pints raspberries
- 2 t. rose syrup (simple syrup made with rose water)
- 2 c. whipping cream
- 4 oz cream cheese
- 2 T. powdered sugar + 1 T. powdered sugar
- splash of wine
Prepare a loaf pan by covering it with foil and letting ends overlap.
Add raspberries to a blender and process until smooth. Press through a sieve to remove seeds.
In a large mixing bowl, mix cream cheese with 2 T. sugar, until smooth. Add raspberries, rose syrup and wine.
In another mixing bowl, that’s been chilled, beat cream until stiff, add 1 T. sugar. Then gently fold in the cream cheese/raspberry mix. Don’t mix it together until it’s uniformly one color. You want a bit of that contrast!
Pour into prepared pan and freeze at least 6 hours. Eat within the next day or so, but if you are like we are, that should not be a problem!
Here’s the finished product. I like to drizzle a bit of chocolate sauce on top of each serving!
Hope you enjoy it! Happy Holidays!<a href=”https://www.bloglovin.com/blog/19518133/?claim=hhwzqyrks7v”>Follow my blog with Bloglovin</a>