Cream Cheese Mousse

Scott and I had a family friend over for dinner last night and I wanted to make something fairly easy and light. Joan Dalburg’s Cream Cheese Mousse came to mind. Served with raspberries this makes a lovely dessert. The recipe suggests serving the mousse in stemmed glasses. For our more casual dinner, juice glasses worked well and think canning jars could be a nice option too. Bon appetit!

Cream Cheese Mousse

16 oz. cream cheese, room temperature

4 egg yolks

1/2 cup sugar

2 tablespoons rum (or extract to taste)

Using an electric mixer, beat 16 ounces cream cheese.

In separate bowl, beat four egg yolks vigorously. Add 1/2 cup sugar and two tablespoons rum. Beat hard for five minutes until thick and creamy.

Combine mixtures and blend together thoroughly. Put in individual stemmed glasses and garnish with raspberries.

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