2 x 250g tubs cream cheese

50g icing sugar

squeeze or two of lemon juice

250g of frozen raspberries


  1. Tip the cream cheese and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).

  2. Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.

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