1/2 pint fresh strawberries
2 chocolate shells
1/2 cup raspberry sauce
1 cup romance whipped cream
Wash and slice raspberries. Fill Chocolate Shell half way with romance whipped cream (you can make a chocolate shell by coating the outside of a small round bowl/cup with melted chocolate — put in freezer for 20 minutes and then fill the bowl/cup with warm water to remove the shell) Next place strawberries on top and dribble raspberry sauce over top and on plate. Garnish the top with a dollop of whipped cream and mint leaf.
1 12-ounce packages frozen unsweetened raspberries, thawed, with juices
1/2 cup sugar
Purée raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer. (Can be made 2 days ahead. Cover and refrigerate.)
Makes about 1-1/2 cups.
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