Ingredients

The following ingredients have 6 Servings
  • 12 ounces frozen raspberries (mostly thawed)
  • 2 teaspoons lemon juice
  • ⅓ cup sugar
  • 1½ cups heavy cream
  • ⅓ cup powdered sugar
  • fresh raspberries to serve on top ((optional garnish))

Instruction

  • In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside.
  • In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes).
  • Gently fold the raspberry mixture into the whipped cream. You can partially fold it in so that it has raspberry streaks or you can mix it completely so that it's a pink dessert - either way is great.
  • Serve immediately or keep in the fridge for a few hours (this is best served the day of!).
  • If desired, top each serving with fresh berries.