Today, was a beautiful day, and I was dreaming about making ice cream and have 2 quarts of whipping cream waiting in the fridge, but the time just wasn't there. In about 15 minutes, the following cream-ation came together and hit the spot. This was the creamiest, most delicate, and delicious whip cream I think I've had, and it is low carb, low sugar, too!
- 1 cup heavy whipping cream
- 1/4 cup Truvia (or sweetener of choice)
- 1 tsp vanilla extract
- 1 drop lemon extract
- 1/4 cup Mascarpone cheese
- 3 cups frozen raspberries (I threw in 1/2 cup frozen blueberries for interest)
- 1/4 cup Truvia
- dash lemon juice
- 1/4 tsp Glucomannan (for thickening)
Whip cream in a chilled bowl with cool whisk or beaters until stiff. While mixing, add sweetener, vanilla & lemon extracts, then the mascarpone. Whip until mixed until creamy and thick.
In small sauce pan, heat berries, to a light boil, add sweetener and lemon juice. While stirring, sprinkle glucomannan over berries. Allow to cool.
In a dessert glass, place 2 or 3 spoonfuls of cream, pour over 1/4 cup of sauce, and top with a dollop of cream.