Tangy Raspberry TreatSubmitted by: GOTALOOSE
1 Bag 10oz frozen raspberries thawed
.75 cup of splenda
2.5 cups heavy whip cream
4 teaspoons fresh lemon juice
2. In a large bowl using an electric mixer beat cream and remaining splenda on high until stiff peaks form, about 3 to 5 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GOTALOOSE.