Fresh Raspberry and Cream Dessert

Fresh raspberries are best eaten chilled and raw, but sometimes you just want to mix them with something else. Aside from the obvious uses of cake topping and chocolate dipping, raspberries make an excellent addition to frozen treats.

While not officially ice cream, this quick and easy raspberry and cream dessert is great any time. Whip some up as a stand-alone dessert or a pastry topping for a party item or a middle-of-the-week treat. The ratio listed below is just a guideline, so be creative. Use more raspberries for a thicker, more intense flavor, or fewer for a hint of fruit.

Ingredients

1 cup fresh raspberries

2 cups fresh cream

Sugar (optional, to taste)

Combine the raspberries and cream in a blender or food processor. Blend until the cream is whipped and the raspberries are thoroughly mixed in.

Alternatively, you can whip the cream with a stand or hand-mixer. Crush the raspberries by hand, with a spoon or potato masher, add to the cream and continue whipping until mixed.

Taste the mixture and add sugar to taste, mixing well after every addition.

Transfer the mixture to a large plastic container. Place in the freezer for at least 30 minutes or until ready to use.

As a stand-alone dessert

Scoop half cup to one cup servings into individual dessert cups. Garnish with fresh mint, shaved dark chocolate and/or a few fresh raspberries.

As a topping

Place a scoop or two on top of other desserts. Raspberries are excellent companions for chocolate cakes or brownies, angel food cake or cheese cakes.