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For a DIP
Mix Raspberry and White Chocolate Sweet Mix with 4 ounces of softened cream cheese and 1/2 cup sour cream. Stir well and refrigerate for 1/2 hour. Serve with a variety of fresh fruits, ginger snaps, vanilla wafers, etc.
For RASPBERRY CHIFFON PIE
Mix Raspberry and White Chocolate Sweet Mix with 8 ounces cream cheese, softened. Stir until well blended. Fold in 2 cups prepared whipped topping. Spoon into a graham cracker crust. Chill 2 hours. Cut and serve.
For CHOCOLATE FONDUE
12 ounces chocolate chips
3/4 cup light cream
In a heavy saucepan, melt chocolate chips and cream over low heat, stirring until smooth. Remove from heat and stir in Raspberry and White Chocolate Sweet Mix. Pour into fondue pot to keep warm. Dip apples, cake, bananas, oranges, cherries, marshmallows, pineapple chunks or fresh strawberries.
For RASPBERRY SCONES
1 cup + 2 Tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cold butter, cut into small pieces
1/2 cup milk
1 egg, beaten and divided in half
1 RASPBERRY & WHITE CHOCOLATE SWEET MIX
Preheat oven to 400° F. Sift together flour, baking powder and salt. Add butter and blend until mixture resembles coarse crumbs (I use a food processor). In another bowl, mix together well, milk and half of the beaten egg. Add the liquid to the dry ingredients and mix just enough to hold it together in a ball. Place n a floured cloth. Knead Raspberry and White Chocolate Sweet Mix into dough for 30 seconds. Pat dough to 1/2 inch thick. Cut with floured cutter. Place 1 inch apart on a greased cookie sheet and brush top with other half of egg mixture that you have added 1 1/2 teaspoon warm water to. Bake for 15 minutes or until golden brown.
For a SPREAD OR CHEESE BALL
Mix contents of package with 8 ounces of softened cream cheese. Stir well and refrigerate for 2 hours before serving. Serve on crackers or bagels. Option – roll into ball shape and roll in chopped pecans.