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Ingredientes
- 8 ounce container of raspberry sorbet, thawed
- 2 cups heavy cream
- 2 to 4 tablespoons granulated sugar
- 8 ounces mascarpone cheese (or cream cheese) at room temperature
- 105 thin, round cookies
- Fresh raspberries for garnish
- Fresh mint or tarragon leaves (optional)
View Full Recipe at Everyday Southwest
