Raspberry Cream Mimosas
- 2 cups raspberries
- ¼ cup water
- ½ cup whipping cream
- ¼ cup Swerve, confectioners
- 1 bottle champagne or other sparkling wine
- In a blender or food processor, combine raspberries and water. Blend until pureed. Transfer the puree to a sieve set over a bowl and let drain, pressing on the solids to extract as much juice as possible.
- Stir in whipping cream and Swerve. Freeze 2 to 4 hours.
- Scrape the frozen raspberry mixture and then spoon about 2 tablespoons into each champagne glass. Top with champagne and garnish with a few fresh raspberries.
Serving Size 1
|Total Fat 6g|
|Total Saturated Fat 3.5g|
|Total Carbs 11g|
|Dietary Fiber 2g|
|Net Carbs: 4g|
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