Who can resist a dessert with raspberries? Not me. (Although, come to think of it, I can't resist anything edible.) Last year, the raspberries grew wild along our fence, and more went into my mouth than into my basket.
Raspberries are a dieter's best friend. Not only are they low calorie and reasonably low-carb, they are a decent source of vitamins A and C--with a dash of calcium. You can read about them HERE.
Yesterday, I bought fresh raspberries, and I immediately began playing in the kitchen.
- fresh raspberries
- lemon juice
- Disaronno Italian liqueur
- whipped cream
Wash raspberries. Toss with granulated sugar (to taste) and a tiny jolt of lemon juice, not quite 1/8 t. Place raspberries in a glass. Pour Disaronno (or your favorite liqueur) over berries--as much (or little) as you like.
This is not the moment to add Splenda. Throw caution to the wind.
Whip heavy cream, add sugar to taste. Generous dollops of cream MUST be added to the berries. It's mandatory.
If you are feeling very, very decadent, feel free to add another dollop.
- 1 cup fresh raspberries
- 1-5 T.sugar
- scant 1/8 t. lemon juice
- Meringue (using a mixer, beat 6 egg whites on high speed until stiff peaks form--add a tiny pinch of salt and Cream of Tartar, plus sugar to taste).
Butterfly napkin ring, Jay Strongwater.
Striped napkin by April Cornell, "Calais."
China with gold rim, "Tuxedo" by Lenox
Red polka dot china, by Rosanna
If yall are wondering why the print is so BIG it's because I losted my reading glasses while tablescaping for Tablescape Thursday,
and I had to use the tricksy font gadget. (Later, I found the glasses behind the draperies. I suspect Mister was involved.)