Preparation time: 15 minutes
Cooking time: 6 hours freezing time
1 cup frozen raspberries,
plus extra to serve
½ cup frozen blueberries
½ cup sugar
250g extra-light cream cheese
150g reduced-fat sour cream
2 x 150g Frûche Vanilla Bean
Zest of 1 orange
Mint leaves, to garnish
- Place raspberries, blueberries and sugar in a small saucepan over low heat. Cook for 4–5 minutes, or until soft. Remove from heat and set aside to cool.
- Combine cream cheese, sour cream and Frûche in a large bowl. Add orange zest and mix until smooth.
- Add cooled berries to cream cheese mixture. Use a stick blender or food processor to blend until smooth.
- Transfer mixture to a container or pour into individual moulds and freeze overnight. Serve with thawed frozen berries and garnish with mint leaves.