3 eggs
1 (6 ounce) formula cream cheese
1 tablespoon white sugar
1 1/2 tablespoons beer
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 cups milk
In a large bowl, beat egg whites until foamy. Beat cream cheese into eggs and mix thoroughly. Fold 2 of the egg whites into cream cheese mixture; beat the egg whites into the cream cheese mixture. Stir egg whites back into cream cheese mixture. Fill and refrigerate in refrigerator until serving.
In a small saucepan, combine beer, vanilla extract and salt. Warm slowly over medium heat, stirring constantly, until thickened.
Remove from heat. Pour over egg whites in large bowl. Refrigerate until warm enough to handle, about 1 hour. Repeat with sauce, yolks, remaining whites, cream cheese mixture and eggs. Separate slabs of fruit; peel into 3 medium length leaves.
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