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Raspberry Cream

Yield 1 cup


  • 1/4 cup fresh or frozen raspberries
  • 1/4 cup heavy whipping cream
  • 1/2 cup sour cream

How to Make It

  1. 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.

  2. Beat whipping cream until stiff peaks form. Fold in puree and sour cream; stir well.