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- 16 cream puff shells
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 cup fresh raspberries, roughly chopped
- 1/3 cup frozen mixed berries, thawed
- 1 cup powdered sugar,
In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
Fold raspberries into the whipped cream.
Spoon raspberry whipped cream into the bottom of the shell.
Puree berries and press through a fine mesh strainer over a small bowl to collect the juice. Combine powdered sugar and 2 tablespoons berry juice in a small, deep bowl and whisk until smooth. Add more powdered sugar or juice (or water) if needed to make a thin glaze.