Are you as crazy about raspberries as I am? Or about berries in general? I can’t wait for those raspberries to start in my garden. They grow from June till mid-October. At the end of June, there are so many we can’t eat them all at once. And did you know that berries in general don’t lose any vitamins when frozen? They can be your dessert long after their time in nature ends.
They are full of antioxidants, don’t have a lot of sugar, and taste delicious. The only thing with raspberries is if you don’t like the tiny pits they have, you’ll feel them even more when you’ll blend them. To get rid of these, you can mash them through strainer after blending. You do have a bit more work, but it pays off. I don’t mind them, so I put them in smoothies or other desserts as they are. But I know some people don’t like those pits, which can stop them from eating such a great fruit.
I make all kinds of desserts with frozen raspberries. This is one of my favourites, since it’s easy to make and is ideal for those crazy hot summer days.
Recipe for Raspberry foam
- 2 cups of raspberries
- 1 cup of coconut milk*
- 2 tbsp of natural stevia (I use Sucrin), or you can use same amount of honey if you prefer the taste
Blend raspberries until they create a smooth paste. If the pits are bothering you, mash them through a strainer. You will have to add a bit of milk to blend them if they are frozen. If not, make sure you make coconut cream (just take the cream from milk when divided after cooling) to make the foam firmer. Add sweetener to taste. Some raspberries are sweeter than others. It depends on the soil, the amount of sun they get, and the time of year they grow. In the middle of summer, they are sweeter of course.
*you can replace the coconut milk with a plain whipped cream if you are not allergic to milk products