Ingredients
Step-by-Step Instructions
- Add the raspberries, sweetener and cold water to a small saucepan, and heat over a low heat until the raspberries are super soft and falling apart.
- Push the mixture through a fine sieve and set aside to cool.
- Add the gelatin to a small bowl then add the boiling water. Stir until the gelatin has thoroughly dissolved, then stir it into the raspberry mixture.
- In a stand mixer, whisk the heavy cream until soft peaks form.
- Fold the raspberry mixture into the cream, and spoon into serving bowls or glasses.
- Cover and leave in the fridge until required.
Nutrition
Notes
5g net carbs per serving (half the recipe), although actual carb count is likely to be lower as the raspberry seeds have been removed.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
