Raspberry ice cream. A dessert that should not miss in the hot summer days, but even in winter ice cream is always delicious and an excellent ally in the diet, just do not overdo it.
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680 g (24 oz) raspberries frozen

 150 g (5 oz) allulose

50 g (2 oz) fromage blanc

 225 g (8 oz) heavy whipping cream

Place frozen raspberries in a bowl. Leave to thaw at room temperature about 30 minutes to an hour.

 Meanwhile, in a separate  bowl, mix to combine the fromage blanc and heavy            whipping cream.  Refrigerate.

When the raspberries have thawed and softened, place in a blender and puree. Pass through a fine-meshed strainer and discard seeds.

Stir in allulose. Mix until dissolved.

Pour raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.

Using an ice cream maker, churnper  manufacturers instructions.


Calories 73.16

Fats 5.42 g

Net Carbs 4.04 g

 Protein 1.12   g