Raspberries with Almond Cream is a simple dessert that can be made ahead of time and is light and refreshing! Perfect for summer!

I am excited to be sharing my first post here at Real Housemoms. I am Leigh Anne from Your Homebased Mom. I live in the beautiful Pacific Northwest and am the mom of four young adult children. My baby just graduated from college and my husband and I are still adjusting to this whole empty nest thing! Besides spending time in my kitchen, I enjoy reading, spending time in my garden and throwing a party!

One of my favorite things about living in the Pacific Northwest is berries. I love fresh berries and we have plenty of them here. My favorite thing to do for dessert in the summer is to add berries to just about anything and everything!! Two of my favorite dessert recipes using berries are a Flourless Chocolate Almond Cake topped with fresh berries and Strawberry Marshmallow Cake. We love to entertain out in our garden during the summer and today’s recipe for Raspberries with Almond Cream is perfect. It is simple, can be made ahead of time and is light and refreshing and if I’m lucky I can pick the raspberries right out of my own garden!

The cream is a mixture of whipped cream, powdered sugar, cream cheese and almond extract. Mix it up the night before and let it refrigerate over night. Then all you have to do is pour it into your dessert dishes layering it with raspberries on the bottom and the top.

The only thing left to do is add a spoon and enjoy!

Raspberries with Almond Cream

Aubrey

Raspberries with Almond Cream is a simple dessert that can be made ahead of time and is light and refreshing! Perfect for summer!

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Print Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Course Dessert

Servings servings

Ingredients

4 oz. cream cheese softened
½ C powdered sugar
1 tsp almond extract
1 C whipping cream
2 C fresh raspberries
mint for garnish

Instructions

In a large bowl beat together cream cheese, sugar and almond extract until smooth.
While beating, pour in cream.
Keep beating until completely incorporated.
Cover mixture and refrigerate overnight or at least six hours.
Fill the bottom of your dessert dish with berries.
Fill with cream.
Top with more berries.