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