I love 'em.
So beautiful, so delicious, so good for you.
Here is a recipe for Gluten Free Raspberry Cream you can use for a cake filling, a parfait, or just eat on a spoon. It's not quite as healthy as eating just straight raspberries, but you got to do what you got to do, right!
Another perk is frozen raspberries taste great so you can make this year round.
Gluten Free Raspberry Cream
or Creme if you want it a little fancier...
8oz brick cream cheese, softened to room temperature
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
1/2 t. vanilla or almond extract
2 drops red food coloring, optional (depends on how pink/red you want it)
8 oz Cool Whip
1 cup raspberries, fresh or frozen, thawed
Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, vanilla, and food coloring. Fold in Cool Whip, one cup at a time depending on how fluffy you want it. (I used about 2 cups). Fold in berries.
Chill until ready to use or use immediately.
Gluten Free Strawberry Mousse Parfaits
Gluten Free Layered Pudding Dessert