Raspberry Cheese Paska

1. 1

   Strain the liquid from the raspberries and boil liquid with the 1/4 pound granulated sugar for approximately 5 minutes.

2. 2

   Cool and reserve to serve this with the Paska.

3. 3

   Remove the seeds from raspberries by putting through a sieve.

4. 4

   Cream the cream cheese with the sweet butter in electric beater.

5. 5

   Add sugar and cream well.

6. 6

   Lastly, add the raspberry pulp and cream well with the beater.

7. 7

   Line your form with cheesecloth and pour in the mixture. Freeze until 1 hour before you plain to serve.

8. 8

   Top with the sauce when you serve, if you want to, but not necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.