Limoncello Raspberry Torte
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 66
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 23
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
Ingredients
2 cups (1 pint) raspberries, divided
2 tablespoons confectioners' sugar
2 tablespoons Limoncello (Italian lemon dessert liqueur)
1 brick, 8 ounces, Neufchatel cheese, at room temperature
Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)
Directions
- In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
- When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.