Rating: 3 stars
37 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5
  • 37 Ratings

Turn summer's last berries into this cool, puddinglike treat.

Everyday Food, September 2003

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Recipe Summary

prep:
20 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.

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  • In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.

  • Cover; refrigerate at least 1 hour or up to overnight.

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Reviews

37 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5