Raspberry Frozen Dessert

• 425g can raspberries drained and reserve fruit and syrup
• 3 teaspoons cornflour
• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 415g can sweetened condensed skim milk

1. Mix the reserved syrup and cornflour in a small saucepan until well combined, bring to the boil, stirring until thickened.
2. Allow to cool.
3. Beat Philly* for four minutes or until smooth.
4. Add reserved fruit and skim milk, continue beating on high, for a further four minutes.
5. Pour into a plastic wrap lined, well greased loaf tin 21cm x 11cm.
6. Cover and freeze until semi-set.
7. Spoon the thickened syrup on top of the ice cream and gently swirl through.
8. Return to freezer until set firm.

raspberries, cornflour

Taken from www.kraftrecipes.com/recipes/raspberry-frozen-dessert-103057.aspx (may not work)