Fresh raspberries are such perfect little gems of taste-explosion, and this mouth-watering dessert shows them off in all their ruby glory. And it’s so easy to make, you won’t even have to heat up the oven!

Heavenly, creamy, fruity delight rich in calcium, antioxidants, and summer pleasure!

Crust

INGREDIENTS

2 cups ginger cookies, crushed
1 stick butter, melted

Filling

INGREDIENTS

1 cup marscapone cheese (a rich Italian cream cheese)
1/2 cup heavy cream
2 tablespoons honey
juice of 1 lime
3 cups fresh raspberries (strawberries could be substituted, if you like)

1. Make the crust: Combine cookies and melted butter, then press into the bottom of an 8-inch quiche pan with a removable bottom. Chill crust at least 30 minutes.

2. Make the filling: In a small bowl, whip the cream until it holds soft peaks. Add the marscapone, mixing well until smooth. Fold in honey, lime juice, and raspberries, reserving about 1/2 cup berries for garnish.

3. Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula. Chill at least 3 hours, top with reserved berries, and serve.

Serves 4.