Recipe for Berry Cream Sauce

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
2 pkt	(10-oz) Birds Eye quick thaw red raspberries or strawberries, thawed
1/2 cup	Cold Half-and-Half or milk

Instructions:

Instructions: PLACE raspberries in food processor or blender; cover. Process until smooth; strain to remove seeds. Pour half and half into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir in raspberry puree. Let stand 10 minutes or until slightly thickened. Serve over cake or fruit.

Note: Store leftover sauces in covered containers in refrigerator.

MAKES 3-1/2 cups,

Prep time: 5 minutes

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