"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry."
Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Line baking pan with foil. Using electric mixer, beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar, then amaretto. Using same beaters, beat cream in large bowl until peaks form. Fold cream into cheese mixture in 2 additions. Drop cheese mixture in 6 mounds into prepared pan. Using back of spoon, make depression in center of each mound, pressing to form 3- to 4-inch-diameter baskets. Freeze baskets until firm, about 2 hours, or cover and keep frozen up to 3 days.
Step 2
Combine strawberries, blueberries, raspberries, and remaining 1/4 cup sugar in medium bowl. Toss to blend. Let stand to release juices, tossing occasionally, about 30 minutes.
Step 3
Place 1 basket on each of 6 plates. Spoon berries and juices into each.
