Raspberries:
The Pick of the Season
Written By Betsy Block
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Easy Raspberry Tartlets
My kids aren't above using crackers as the base when we run out of cookies.
Ingredients:1 (8-ounce) container mascarpone cheese (in the dairy section)
1/3 cup cold heavy cream
1/4 cup sugar
20 vanilla wafer cookies
1 cup raspberries (4 1/2 ounces), rinsed and dried
Instructions:
Beat mascarpone, cram and sugar in a large bowl with handheld mixer on medium-high until stiff peaks form, 1 to 2 minutes.
Dollop some cream mixture onto each cookie. (You can also transfer cream to a sealable bag, snip off a bottom corner, and squeeze it onto the cookies.) Top with a berry. (You'll have about a cup of the cream left over. Spread it on a cinnamon-raisin bagel; make a decadent sandwich with jam on brioche; or sneak spoonfuls after the kids go to bed.
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