Van Diermen Cream Puffs with
Raspberry Puree Sauce
2 8-ounce containers
frozen raspberries, thawed
2 tablespoons sugar
1 teaspoon fresh lemon juice
Van Diermen* Cream Puffs
Blend raspberries, sugar and lemon juice in
a food processor for 15-30 seconds. Press
through a strainer to remove seeds. To serve,
arrange cream puffs on serving plates and
drizzle with raspberry sauce. Makes 2 cups,
enough for about 20 cream puffs. This sauce
keeps in the refrigerator for about 2 days.
*Brands may vary by region; substitute a similar product.
Naumes Butterscotch
Braised Boscs
4Naumes*Boscpears, 3/4cupbrownsugar
peeled,halvedandcored 2tablespoonsunsaltedbutter
Juiceof1/2lemonina 1/4cupwater
large bowl of water
1. Preheat oven to 350°F. Place pears in the
bowl of lemon water.
2. Combine brown sugar, butter and water in
an 11-by-17-inch glass baking dish. Microwave
on high 3 minutes, stirring after 90 seconds
to dissolve sugar (or simmer in a saucepan
on stove top for 3 minutes).
3. Arrange pear halves, cut sides up, in baking
dish and spoon butterscotch mixture over pears.
Cover with aluminum foil; bake 30 minutes.
4. Remove foil, turn pears over, spoon butterscotch over pears, and bake 10 minutes more,
or until pears are tender. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
Ocean Spray Cranberry Mousse
1cupOceanSpray* 116-ouncecan
CranberryJuiceCocktail OceanSpray*Jellied
13-ouncepackage CranberrySauce
raspberry- 2cupsfrozennon-dairy
flavoredgelatin whippedtopping,thawed
1. Heat cranberry juice cocktail to boiling in a
saucepan. Remove from heat and stir in gelatin
until dissolved. Transfer to a large mixing bowl.
2. Place cranberry sauce in a small bowl and beat
with an electric mixer on high speed for 1 minute.
Stir into gelatin mixture. Chill until mixture begins
to thicken but is not set.
3. Gently mix in whipped topping with a rubber
spatula. Spoon into serving dishes or a baked pie
shell. Chill until firm. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
