|
|
|
Lavender French Cream with Raspberries
Serves 4-6
-
- 1 cup sour cream
- 1 cup heavy cream
- 3/4 cup sucralose (Splenda)
- 1-1/2 tsp. crushed lavender
- 1 envelope un-flavored gelatin
- 8 oz. cream cheese
- 1/2 tsp. vanilla
- zest of 1/2 lemon
- 3/4 lb. raspberries
- 1/4 tsp. rosewater
- 1/4 cup sucralose (Splenda)
- Combine the sour cream, cream, Splenda & lavender in a small saucepan and heat through over medium heat, stirring (can be heated in the microwave) -- let sit 5 minutes to infuse -- strain out the lavender.
- Sprinkle gelatin over 1/4 c. cold water to let soften, about 1 minute -- heat gently until gelatin is dissolved -- stir into the warm sour cream mixture.
- In a separate bowl, beat the cream cheese with a mixer until light & fluffy -- add the sour cream mixture, vanilla & lemon zest.
- Pour the mixture into wine glasses, about 1/2 c. per serving, being careful to avoid drips on the inside of the glass. Chill at least 6 hours.
- Gently toss the raspberries, rosewater & Splenda, and top each dessert with the berry mixture.
|
|
|
 |
