Recipe, makes 16 portions;
250g mascarpone (6.25g)
150ml heavy cream (5.1)
200g raspberries (8.6g)
100ml sugar free almond milk (zero)
This really could be easier....
Add all ingredients into a blender (I'm using frozen raspberries), blend until smooth.
Spoon into 16 cupcake cases (inside of a silicone cupcake mold/tray).
Freeze.
Remove from freezer about 10 mins before eating to help them soften.
Or, spoon into ramekins and put into the fridge to have as a thick yogurt dessert.
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