Berry Cream Fluff

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I came up with this in an attempt to 'jazz-up' my regular no bake cheesecake dessert. it evolved into something completely wonderful! it looks very classy served in martini glasses for a dinner party, or you can make a ton of mini-fluffs and keep in the freezor for a quick fix to those sweets cravings. low fat sour cream and cream cheese are fine, but i would recommend regular whipped cream for best results. note: if it becomes liquidy at any time while you're mixing, simply chill for a bit before continuing. this will tend to happen in hot/humid weather or if you use reduced fat sour cream or cream cheese.

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Steps

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Cream together the sugar and cream cheese until well blended.

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Add sour cream and vanilla.

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Chill for awhile if the mixture has become too runny !.

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Fold in whipped cream.

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Fold in the berries and lemon zest , if using.

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Divide into individual serving dishes.

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Chill for approximately 30 minutes before serving.

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For quick serve: freeze for 15 minutes.

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The only difference is a semi-solid outer shell may form.

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Variation: puree raspberries and add before whipped cream.

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Ingredients

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cream cheese, sugar, sour cream, vanilla, lemon zest, whipped cream, frozen raspberries