Today we picked about 3 gallons of raspberries at a friends house. Yummy!
I put pints zip locks in the freezer, made a raspberry dessert and put 2 quarts in the refrigerator to make 2 Chocolate Raspberry Cakes. See a previous blog for cake recipe.
Grind in food processor:
2 cups granola
1 cup lightly roasted walnut
1/4 cup soft butter
1/3 cup sugar
Mix and press into a 9X13" pan.
Place 6 cups raspberries in food processor with 1 1/3 cup sugar,
2 tablespoon cornstarch and 1 cup water. Pour into saucepan. While stirring, bring to boil over medium heat. Cool.
Meanwhile, place 2 - 8 oz. packages cream cheese into food processor with 1/3 cup sugar and 1 teaspoon vanilla. Mix well. Add 2/3's thickened raspberry mixture and blend well. Pour into pan and spread evenly. Chill for 20 minutes. Pour remaining raspberry mixture over top. Chill for 1 hour or more and serve.
This is an easy, rich, fresh and delicious dessert. A great reward for all the pickers. Kera, our oldest daughter, suggested making it with apricots and almonds.