INGREDIENTS
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.
NUTRITION VALUES
Calories 73.16
Fats 5.42 g
Net Carbs 4.04 g
Protein 1.12 g