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1 pt Gooseberries, stemmed
5 tb Sugar
1/2 lb Cream cheese, softened
1 c Heavy cream
Cook the berries with 4 tablespoons of the sugar, but without water, until soft. Pass them through the fine disk of a food mill, then all this puree to cool.
Beat the crem cheese with the remaining tablespoon of sugar until smooth. Beat the cheese together with the gooseberry puree until completely amalgamated, then beat in the heavy cream.
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