Saturday, March 5th... the leftovers.
10 Butternut Snap cookies
280g jar of lemon butter
250g Philly cream cheese
Line some muffin trays with patty pans. Place a butternut snap biscuit in the base of each. Combine your lemon butter and cream cheese, mixing until nice and smooth. Dollop onto each biscuit, decorate with raspberries and pop into the freezer for a few hours to set.
Enjoy. And try to stop at one!
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