Raspberry Whipped Cream
recipe at a glance
ready in: 30-60 minutes
serves/makes: 1 quart
2 teaspoons sugar
1 cup raspberries
1 1/2 cup cold heavy cream
Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.
21 calories, 2 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoonRecipe ID:
. This recipe is low in sodium. This recipe is low in carbs.
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