This is a very quick and easy dessert or it makes a delicious breakfast, too. It’s best made with fresh raspberries (not frozen) so it sets up nicely. The pale pink color and hint of sweet raspberries are delightful, making this a perfect spring dessert!
Raspberry Yogurt Fluff
Makes 4 servings
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract
3/4 teaspoon stevia powder, divided and to taste (I used Sweet Leaf brand)
3 ounces cream cheese, cubed and softened
3/4 cup plain, unsweetened whole milk yogurt
10 fresh raspberries, mashed with a fork
4 fresh raspberries for garnish
1. Whip the heavy cream with a handheld or standing mixture on high until soft peaks form. Add the vanilla extract and 1/4 teaspoon stevia powder. Continue whipping until fully whipped. Remove 3/4 of the whipped cream to a separate bowl and set aside.
2. Into the remaining 1/4 whipped cream in the mixing bowl, add the softened cream cheese and yogurt. Whip on high until completely smooth. Add the remaining 1/2 teaspoon stevia powder and the 10 mashed raspberries. Whip until well combined.
3. Gently fold in the reserved whipped cream until well combined and no streaks remain. Spoon into 4 individual serving dishes and garnish each with one fresh raspberry. Chill in the refrigerator until ready to serve, at least 1 hour or up to 1 day.
Nutritional Information per serving: 214 calories, 4.7 g carbohydrate (0.4 g dietary fiber, 3 g sugars), 19.3 g total fat (11.3 g saturated fat, 0 g trans fat), 73 mg cholesterol, 110 mg sodium, 36 mg calcium, 131 mg potassium, 654 mg Vit A, 4 mg Vit C, 4.6 g protein. Net carbs per serving: 4.2 grams
Photo and recipe by Kathy Sheehan, copyright 2018
All rights reserved. Please do not duplicate without the author’s permission.