WHITE CHOCOLATE–RASPBERRY DESSERT SPREAD

TARTLY SWEET RASPBERRIES MESH MAGNIFICENTLY WITH WHITE CHOCOLATE. SANDWICH THE SPREAD BETWEEN COOKIES, CHOCOLATE GRAHAM CRACKERS, OR POUND CAKE SLICES.

PREP: 35 MINUTES PROCESS: 10 MINUTES MAKES: 8 HALF-PINTS

6 cups raspberries
1 vanilla bean, split lengthwise
1 1.75-ounce package regular powdered fruit pectin
6 cups sugar
9 ounces white baking chocolate (with cocoa butter), finely chopped
2 teaspoons vanilla extract

1. Place raspberries in a 4- to 6-quart heavy pot. Use a potato masher to slightly crush the berries. Add the vanilla bean. Heat over medium heat for 5 minutes, stirring occasionally. Slowly add the pectin, stirring constantly. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.

2. Remove from heat. Discard vanilla bean. Add white chocolate, stirring until chocolate is completely melted. Stir in vanilla extract.

3. Ladle hot spread into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 52 cal., 1 g fat (0 g sat. fat), 0 mg chol., 3 mg sodium, 12 g carb., 0 g fiber, 0 g pro.