- 1/4 cup fresh or frozen raspberries
- 1/4 cup heavy whipping cream
- 1/2 cup sour cream
How to Make It
Process raspberries in a blender until smooth, stopping to scrape down sides. Pour puree through a wire-mesh strainer into a small bowl. Press against strainer with back of spoon; discard seeds.
Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.