Line 9inch x 5inchloaf pan with waxed paper. Beat cream cheese, sour cream, sugar and egg yolks until ight and fluffy. Beat egg whites and fold int omixture. Fold in mashed raspberries. Pour into pan and smooth top. Cover & freeze at least 6 hours, or until firm. If frozen hard, remove to refrigerator 1 hour before serving
Blueberry coulis-
In saucepan, combine 1 1/4 cups blueberries, 1/3 cup sugar and 2 tbsp water. Bring to a boil, cook and stir over medium heat 2-3 minutes. Process in food processor for 1 minute and pour through a fine sieve to remove skins. Stir in 2 Tbsp lemon juice and chill. Stir well before serving.
Slice raspberry cream and place 1 slice on a plate, top with blueberry coulis.
Originally Submitted
3/19/2010
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