Saturday, May 8, 2010

Raspberry Cream Cheese Dessert Omelette Share Tags: dessert Luscious raspberries and decadent cream cheese combine in a sumptuous filling. Eggs sweetened with vanilla beans and sugar creates a sublime wrapping. Try this dessert for a divine twist on a classic. Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4 8 Eggs
8 ounce(s) of Philly Cream Cheese
2 tbsp. of Raspberry Preserves
1 tbsp. of Powdered Sugar
1 Vanilla Bean
1 tsp. of Cinnamon
1 pinch of Lemon Zest
1 pinch of Powdered Sugar
1 pinch of Water or Milk
1/2 cup(s) of Fresh Raspberries
4 tbsp. of Butter (for the pan)
Steps
Soften Cream Cheese by cutting into cubes and microwaving in short bursts (5-10 seconds) mixing with a fork in between bursts.
Add Raspberry Preserves, Powdered Sugar (1 Tb + or - to taste,) and Cinnamon to the Cream Cheese and mix to thoroughly combine. Zest a little fresh lemon into the mixture and stir. This is the filling for the Omelettes, and makes a great topping .
Crack eggs into a liquid measuring cup. Whisk eggs to combine. Add a little water or milk to the eggs. Add a pinch of Powdered Sugar.
Cut a two-inch piece off of vanilla bean. Split the pod and scrape the vanilla seeds into the egg mixture. Save the pod to flavor your favorite hot beverage.
Set your range heat to med-low (closer to med) and place 1 tbsp butter in a small omelette pan. Let it melt and get bubbly to coat the pan.
Pour about 1/2 cup egg mixture into pan, coating the bottom of the pan to make your first omelette. Let the egg cook, it will turn a pale yellow from the outside in, so that the center is still bright yellow and runny.
Add two to three dollops of Raspberry cream cheese filling and 5 fresh Raspberries to the center of the omelette. Fold in thirds or in half, cook a little longer, and then remove to plate.
Repeat steps 5 through 7 to make four total Omelettes. Wipe out your pan between Omelettes to remove any escaped filling.
Top each Omelette with a dollop of Raspberry Cream Cheese filling, 1 to 3 Fresh Raspberries, and a sprinkling of Powdered Sugar or Cinnamon.