Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Heavy cream - whipped with

  2. 1 tablespoon 15ml Sugar - and also

  3. 1 Vanilla

  4. 1 Frozen raspberries in lite syrup - (10 oz) - thawed

  5. 1/2 Fresh blueberries, raspberries or Blackberries

  6. 7 oz 198g Shortbread cookies - (to 8 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin you don't want them totally crumbled, leave some texture. In the bottom of each dessert bowl or glass, set 1/4 of cookie crumbs. Top with 1/4 raspberry puree, 1/4 berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead. This recipe yields 4 servings.


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