White Chocolate Raspberry Shortcake
10 min·Fusion
White Chocolate Raspberry Shortcake
Ingredients
- 80g white chocolate
- 1/2 x 250g tub Philadelphia Original Spreadable Cream Cheese
- 8 shortbread biscuits
- 32 fresh raspberries (see notes)
Instructions
4 steps
- 1
Place 60g chocolate in a small saucepan over low heat. Cook, for 2-3 minutes or until melted. Remove from the heat.
2 min - 2
Add the cream cheese and stir until combined.
- 3
Spread the biscuits with the white chocolate cream cheese mixture. Top with raspberries.
- 4
Coarsely grate the remaining chocolate and sprinkle over the biscuits.
Progress
0 / 4 steps
Nutrition
Per serving (based on 8 servings)
Calories
335cal