Ingredients 300 g (1 small pkg) of frozen raspberries 2 T of fine sugar 1/3 cup of fine sugar 1 T of cornstarch 1/4 c of Chambord Raspberry Liquor 2 T of butter Additional fine sugar 4 egg whites at room temp dash of cream of tartar fresh raspberries and powdered sugar for garnish ramakins for individual servings 6-8 depending on size of serving Directions In a small sauce pan, add frozen raspberries
1/2 pint of fresh blueberries, washed & stemmed 4 Tablespoons of sour cream 1 teaspoon of pure vanilla extract 2 Tablespoons of brown sugar ï»¿Divide blueberries into 4 individual ramekins. In separate small bowl, mix sour cream and vanilla. Place a tablespoon dollop of sour cream mixture over each ramekin of blueberries. On top, place 1/2 tablespoon of brown sugar and lightly pat into sour cream.