Easy Raspberries and Cream Keto Recipe

Easy Raspberries and Cream Keto Recipe - My mom used to make blancmange for us when we were sick. As a child I didn’t really see the point of this simple, somewhat bland pudding. But as a grown-up, I can see how doctoring it up with a little lemon juice and a few berries can make a simple dessert just a little more sophisticated. It also looks very pretty, so it’s good for company.

Active Time: 20 minutes
Total Time: 35 minutes (+ 4 hours chilling)
Servings: 8
Easy Raspberries and Cream Keto Recipe okc

Ingredients for Keto Raspberries and Cream:

  • 1 cup heavy cream
  • 1 cup unsweetened almond milk
  • 2 tablespoons Truvía granulated sweetener
  • ¼ teaspoon unflavored powdered gelatin
  • 1 cup full-fat sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon almond extract
  • 1½ cups fresh or thawed frozen raspberries

How to Make Easy Raspberries and Cream:

  1. In a medium saucepan, combine the cream, almond milk, and sweetener. Whisk until well combined. Slowly add the gelatin, whisking continuously. (You may see a few small lumps, but they will disappear when the mixture is heated.) Cook over medium heat, whisking frequently, until the gelatin and sweetener have completely dissolved.
  2. Place the saucepan in the refrigerator to cool for 15 to 20 minutes. Whisk in the sour cream, lemon juice, and almond extract until the mixture is smooth.
  3. Crush the raspberries with the back of a spoon to create a rough puree. Divide the crushed raspberries among eight 4-ounce ramekins. Pour the cream mixture over the top of the berries.
  4. Cover and refrigerate for at least 4 hours or up to 24 hours before serving.

Dietary Considerations
Egg-Free
Macros
82% Fat
7% Carbs
4% Protein
Per Serving
Calories: 175
Total Fat: 16g
Total Carbs: 8g
Net Carbs: 3g
Fiber: 2g
Sugar: 3g
Protein: 2g

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