Raspberry Espuma

By Sherrie_Adair

Ingredients

• 12 ounces frozen raspberries, thawed
• 1/2 cup Splenda
• 2/3 About 2/3 cup heavy cream
• Fresh raspberries and mint leaves, for optional garnish
• Fresh berries may be used in place of frozen berries.

Details

Servings 4

Preparation

Step 1

1. In a heavy saucepan, cook thawed raspberries and Splenda until the raspberries soften, about 5 minutes. Press the raspberries through a wire-mesh strainer into a liquid measuring cup: discard the solids and seeds. Let the strained juice cool completely.

2. While the raspberry juice cools, measure and equal volume of cream into a mixing bowl. (i.e. 2/3 cup berry juice needs 2/3 cup heavy cream.) Whip cream until stiff peaks form. A stand mixer produces better results.

3. With a spatula, gently fold raspberry juice into the whipped cream. Cover and refrigerate until cold.

4. To serve, spoon the espuma into serving glasses or bowls. If desired, top with a few fresh raspberries and mint leaves.

Per serving: 370 calories; 30g fat; 19g saturated fat; 110mg cholesterol; 3g protein; 24g carbohydrate; 9g sugarl 2g fiberl 30mg sodiuml 60mg calcium.

Note: Cream and juice can be combined in a whipped cream dispenser with a CO2 cartridge available for purchase at Kitchen Conservatory in Clayton, Mo.