Ingredients: |
Ingredients: 2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries, blueberries or blackberries (about 12 ounces), washed and dried
1/2 c. plus 4 tablespoons splenda for baking
2 tsp. unflavored powdered gelatin
1 c. heavy cream
1/4 c. sour cream or Greek Yogurt
1/2 tsp. vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup)
6 sprigs fresh mint (optional)
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Directions: |
Directions:1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup splenda in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer (use the back of a wood spoon to push the puree through). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat (or in microwave) until it begins to bubble, 4 to 6 minutes. Remove from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold.
2. Meanwhile, chop remaining strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons Splenda together in medium bowl. Set aside for 1 hour to macerate.
3. Place cream, sour cream, vanilla, and remaining 2 tablespoons splenda in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.
4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.
5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately. |
Personal
Notes: |
Personal
Notes: Of course, you can use sugar if you'd rather - but this tastes so good, you won't miss it. You can substitute frozen berries if you must, but you can eliminate some of the sweetener if you do.
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This recipe for Sugar Free Berry Fool is from