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Creamy Raspberry Fondue


  • 1 (4 ounce) container whipped cream cheese
  • 2 (10 ounce) packages frozen raspberries, thawed
  • 1/4 cup cornstarch
  • 2 tablespoons granulated sugar
  • 1/4 cup brandy


  1. Let cream cheese come to room temperature. In a saucepan crush raspberries slightly.
  2. Blend together cornstarch and 1/2 cup cold water; add to berries. Cook and stir until thickened and bubbly. Sieve or strain if you want to discard seeds and to have a creamier texture.
  3. Pour into a fondue pot and place over a fondue burner. Add the cream cheese, stirring until melted. Stir in sugar; gradually add brandy.
  4. Use your favorite fruit or cake cubes for dipping.

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