Berry Herb Butter
1 cup (2 sticks) butter, softened
1/2 cup fresh raspberries
1 tbsp. powdered sugar
1/2 tsp. finely chopped fresh thyme or rosemary
1/2 tsp. kosher salt
In medium mixer bowl, combine all ingredients on low speed (30 sec.); scrap sides of bowl. Continue mixing on medium speed until well-blended (1-2 min.). On sheet of plastic wrap, roll half of mixture into a log; wrap tightly. Repeat with remaining butter mixture. Refrigerate up to one week, or freeze up to a month.
To Serve: Slice and serve on toasted bagels, scones, chicken or fish.