As I was picking our raspberries a couple days ago, I wondered how we'd use all the berries now that I won't be making so much raspberry jam and raspberry pies. After we pick the berries we freeze them on a baking sheet overnight and then load them into quart-size freezer bags. At this writing we have 22 quart bags of 2008 raspberries in the freezer.
I've been reading Atkins and Life Without Bread. Both books advocate consuming more fats when eating a low-carb diet -- something I've been reticent to do. (After years and years of low-fat indoctrination I guess I have a hard time believing I can really eat fat and not gain weight.)
I decided to try something new and bought a quart of half and half yesterday at the grocery store. Which I used to make . . .
Creamy Frozen Raspberry Heaven
1 c. frozen raspberries
1/2 c. half and half
1 pkt. Splenda sweetener
The berries freeze in a big clump when the half and half is added, but after a few minutes of breaking them apart and stirring in the sweetener, you have a bowl of reamy coated berries. Yum!
As the berries defrost while you slowly eat them, you can crush them and make a sort of raspberry icecream dessert. It's not only delicious, but filling. All for 11 net carbs!