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Raspberry Cream

Raspberry Cream

Raspberry Cream

This old fashioned dessert is a whole lot like a mousse, only made in two parts: the whipped cream, and the raspberry puree.
Prep Time: 5 min / Serves 6


1 cup frozen raspberries, thawed
1⁄3 cup + 2 tablespoons bulk sugar substitute
1 cup heavy cream
1 teaspoon vanilla extract


1. Using a blender or food processor, puree raspberries with the 2 tablespoons of sugar substitute, until smooth.
2. With an electric mixer on high, whip the cream just until frothy. Add the sugar substitute, and vanilla extract. Whip on high speed until soft peaks form. Be careful not to overwhip, or the whipped cream will break down.
3. Use a spoon to mix in the raspberry puree, leaving visible streaks of red with peaks of white. Spoon into parfait glasses and serve chilled. Garnish with fresh or frozen raspberries and mint, if desired.
Variations | Use strawberries if you don’t have raspberries, and top with cocoa powder mixed with a little sugar substitute for added decadence! Or use almond extract in place of the vanilla and add 1⁄4 cup of ricotta sweetened with 2 tablespoons sugar substitute instead of the berries.

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