When selecting berries for this delicious low-carb dessert, remember that not all berries are the same with regards to carbs. Raspberries, strawberries, and blackberries are the lowest in net carbs, 5 g per 3.5 ounce serving. Blueberries are more than double the amount of carbs at 12g. For a more complete guide to fruit carbs go to dietdoctor.com.
Both fresh and frozen berries will taste delicious in this recipe. Let your fresh berries com to room temperature for better flavor. If using frozen berries, thaw them before using.
Both fresh and frozen berries will taste delicious in this recipe. Let your fresh berries com to room temperature for better flavor. If using frozen berries, thaw them before using.
Serves 4
10 ounces of mixed fresh or frozen berries at room temperature-raspberries, blackberries, strawberries
1 1/3 cup heavy cream-keep very cold
1 teaspoon vanilla extract
10 ounces of mixed fresh or frozen berries at room temperature-raspberries, blackberries, strawberries
1 1/3 cup heavy cream-keep very cold
1 teaspoon vanilla extract
- A cold bowl and cold cream will help to whip the cream faster. Pour the heavy cream into a large, metal mixing bowl. Add the vanilla. Using an electric mixer or mixing by hand, whip until firm peaks form. The whipped cream should still look soft and pillowy. Be careful not to over whip.
- Divide the whipped cream into small serving bowls.
- Evenly divide the berries and place on top of the whipped cream. Serve.
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