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Title: Fast Berry Shortcake (Mf)
Categories: Fruit Des
Yield: 4 Servings
| 1/2 | c | Heavy cream |
| 1 | tb | Sugar |
| 1 | dr | Vanilla |
| 10 | oz | Frozen raspberries; thawed -in "lite" syrup |
| 1/2 | pt | Fresh blueberries -raspberries or blackberries |
| 7 | oz | Shortbread cookies; (up to 8) |
Whip cream with 1 tablespoon sugar and a drop of vanilla.
In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside.
Crumble the cookies by hand or by pressing them lightly with a rolling pin you don't want them totally crumbled, leave some texture.
In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G. P. , All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax. net>.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6633
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