In a medium saucepan, combine 2 cups of raspberries and 1/4 cup of sugar. Cook over medium heat, stirring frequently for 8 minutes or until the raspberries have softened. Squeeze to extract the sauce, remove the solids, and set aside.
In a medium bowl, beat the cream cheese and remaining sugar at medium speed with a mixer until creamy. Add the cream and beat until soft peaks form. Fold in the sour cream and vanilla.
Rub a little honey on the rim of each glass and coat with sugar, add a layer of cream, a layer of raspberry sauce, and a few fresh raspberries. Repeat with the other glasses and serve.
Garnish with fresh raspberries and powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?