2 x 250g tubs cream cheese
50g icing sugar
squeeze or two of lemon juice
250g of frozen raspberries
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).
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.