These White Chocolate Raspberry Bites are the perfect brunch table addition!
Ingredients
1 Sara Lee Pound Cake All Butter, cut into bite sized cubes
1 pint raspberries, rinsed
For the white chocolate icing:
1 c Half and Half or Heavy Whipping Cream
6 tbsp sugar
3 tbsp flour
½ tspn salt
3 egg yolks
2 tspn vanilla extract
2 ounces white baking chocolate, chopped finely
Instructions
In small saucepan, blend sugar, flour, salt, half & half and egg yolks with wire whip. Stirring constantly, heat over medium heat until mixture is thickened, about 5 minutes. Remove from heat; stir in vanilla and white chocolate. Continue stirring until chocolate is melted. Cool quickly in a freezer for about 10 minutes.
Place your Sara Lee Pound Cake All Butter on a plate. In a baggie, add the icing and cut off the tip. Gently pipe a good amount on top of the pound cake. Add a raspberry and serve!
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/4-mothers-day-brunch-recipes/