Cheese Cake Pudding with Raspberry Topping
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (14 oz.) can sweetened condensed milk | |
| 8 oz. cream cheese | |
| ¼ cup lemon juice | |
| ½ cup nonfat milk powder | |
| Whipped topping (extra for garnish) | |
| Raspberry Glaze: | |
| 1 cup fresh or frozen raspberry | |
| 1 cup raspberry jam | |
| ½ cup sugar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, beat, cream cheese, condensed milk, lemon juice, and nonfat milk powder. | |
| 2 | Process jam, raspberries and sugar in a food processor. Chill until ready to serve. | |
| 3 | Chill until ready to serve. Top with whipped topping raspberry topping just before serving. | Chilled internal temperature maintained at 41°F |
Posted in Desert Recipes
