As Aired On July 23, 2012
Recipe Courtesy Of Laura Powell, Real Mom, Real Kitchenrealmomkitchen.com
12 oz container of fresh blueberries
6 oz. container of fresh raspberries
3 oz. reduced fat cream cheese
1/4 cup granulated sugar
2 cups whipping cream
1 cup light sour cream
1 1/2 tsp vanilla extract
1/4 cup powdered sugar
6 (9 oz) clear plastic cups
1.) In a large bowl, beat together the cream cheese and granulated sugar until smooth with a hand mixer.
2.) While mixing, drizzle in 1/4 cup of the whipping cream until blend and the mixture is smooth with no lumps.
3.) Beat in the remaining 1 3/4 cups whipping cream. Beat until firm peaks form. Then whip in the sour cream, vanilla, and powdered sugar until well blended.
4.) Pipe or spoon some of the cream mixture into the bottom of each cup, just enough to cover the bottom of the cups. Top that with a layer of blueberries followed by another layer of the cream mixture. Then do a layer of raspberries followed by a layer of cream. Top that off with blueberries places around the rim of each glass. Refrigerate until ready to serve.
(Copyright 2012 Sinclair Broadcasting Group.)