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Amaretti Cream

1/2 cup whipping cream
1/2 cup plain nonfat yogurt
1 tblsp brown sugar
6-8 finely crushed Amaretti cookies

Chill mixing bowl and beaters until very cold.

Beat whipping cream, incorporating as much air as you can, beating
past the whipped cream stage to a very thick dense cream.

Fold in sugar, and yogurt, and crushed amarettis.gently distributing
the cookies.

Cover with plastic wrap and chill until ready to serve. You can
make this topping up to 2 days in advance and refrigerate it. Just
fold gently before serving, if needed.

Use this topping on anything from fresh fruit to frozen yogurt.

Fill chocolate cups with raspberries that have been marinated in
framboise or Chambord liqueur. Top the raspberry filled cups with
the Amaretti Cream.

This topping is also perfect accompaniment along with a slice of
angel food cake.


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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
So Special, March 9, 2004 - 04:52 AM
Reviewer: Anonymous from Merseyside,United Kingdom
I used this recipe with raspberries I had marinated in Xuxu(Strawberry/Vodka cocktail mix)for 24 hours before a dinner party for 12.It was so easy to put together two days before and everyone enjoyed it.It is possible to use low fat substitutes and not affect the taste and if you use chocolate leaves to finish the dishes off it really is impressive.My thanks to the provider!

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