Rasberry Parfaits
- 8 oz container of Mascarpone Cheese (room temperature) (cream cheese can be used in it’s place)
- 2 cups fresh rasberries
- 1/3 cup Swerve (a natural sweetener that does not spike your insulin level and no bitter aftertaste)
- 1/4 cup heavy cream
- dash of salt
- dash of cinnamon
- 1 tsp vanilla
Blend all of this together until you have stiff peaks and then gently layer cheese mixture, rasberries, cheese mixture, rasberries. This recipe is so versatile. Here are a few flavor ideas, should you get bored with this recipe.
You only need about 1-2 tablespoons to satisfy you (think fat bomb).
Flavor ideas
- Chocolate: Melt a square or two of unsweet chocolate and add it to the mix.
- Mocha: Add a shot of espresso or cold brew coffee shots and a square of melted unsweet chocolate
- Almond: Use almond extract instead of vanilla or add it in addition too.
- Almond Joy: Use almond extract, add a 1/4 cup toasted unsweet coconut
- Cheesecake: Use cream cheese instead of mascarpone
- Pecan crumble topping – saute some pecans in butter and swerve, dash of cinnamon
- Fancy – mix rasberries with some balsamic vinegar and a touch of swerve (to taste)
- Reeses: Add 1-2 tablespoons peanut butter and some melted unsweet chocoloate
Be creative and explore your cravings, please feel free to add any flavor profiles that you try and love.
Toasted toppings.
Toss these together over heat until they begin to toast, let cool and sprinkle on top of your dessert. Enjoy! #fatbomb, #lowcarb, #dessert, #swerve, #sweettooth, #rasberryparfait
Note: This post contains affiliate links which provide me with a small commission when you make a purchase through those links. The profits go to the support of my family and this blog. Thank you!
