Summer Fruit Fudge
8 ounces cream
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
12 ounces white chocolate, melted, cooled
3 cups sifted confectioners' sugar
1 1/4 cups toasted, finely chopped blanched almonds
1 cup fresh blueberries
Line an 8-inch-square pan with a 15-inch length of foil, pressing it into
corners and against sides to make a smooth lining.
In a large bowl, beat cream cheese, cinnamon, nutmeg and salt until perfectly
smooth. Beat in white chocolate.
At medium-low speed, add confectioners' sugar, 1 cup at a time. Increase speed
to high; beat 2 minutes. Fold in 1 cup nuts, then berries.
Add to prepared pan; smooth top. Sprinkle with remaining nuts. Lightly press
into surface. Cover and refrigerate 8 hours or overnight.
Turn fudge out onto work surface; carefully peel off foil. Turn fudge right side
up. Store in refrigerator. Serve cold.
Makes 2 1/2 pounds.