Raspberries and cream: a chilled dessert for overly hot weather!

The other day I checked out one of my dessert posts from last year, and I became nostalgic: So much has happened in my life since I wrote this post! I had a great vacation, a very busy fall semester – and then I became a parent! Being a first-time parent has definitely altered my priorities, and has given my life a new meaning and impetus. I am different, older and wiser – or so I think 🙂

I checked out this dessert because I needed a quick and easy dish to satisfy my family’s sweet cravings. I had planned to do some baking, but the weather was too hot to turn on the oven. Cooking on the stovetop was too challenging too, so in the end I made a very simple raspberries& cream dessert. After all, with the raspberry season upon us, now is the perfect time to eat raspberries on their own or to use them in a variety of dishes.

I was lucky raspberries were on sale at my local grocery store, so I stocked up. Heavy whipping cream was the only other purchase I made – all the other ingredients were readily available in my pantry and fridge.

The quantities below are for 5 portions. Adjust the quantities proportionately to fit your needs and product availability.

Ingredients

8fl oz heavy whipping cream

18oz raspberries (3x6oz containers)

1 cup powdered sugar (more if the raspberries are sour)

1 store-bought graham cracker crust

3oz extra raspberries for decoration

1 can whipped cream (optional)

Pinch of cocoa powder (optional)

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Put the raspberries and the heavy whipping cream in a bowl and mix them together. I used a hand blender for this purpose, but you can use a countertop blender without a problem.

Add the powdered sugar and mix some more, then taste. Add more sugar to achieve the desired sweetness. Cover the bowl and put it in the refrigerator.

Put the graham cracker crust in a plastic bag and crush it with a rolling pin.

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Sky is the limit when it comes to serving this dessert. As for me, I use tall glasses which I fill with layers of crushed graham cracker crust – raspberry&whipping cream mix – fresh raspberries – whipped cream (in this order). I finish off with a pinch of cocoa powder for a nice flavor and color contrast.

This dessert is delicious when chilled, so take the berries&cream mix out of the refrigerator right before serving. I think that it is best if you could assemble the dessert a few minutes before serving to avoid the graham cracker crust from turning too soggy.

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The berries&cream mix keeps well in the refrigerator for 1-2 days maximum, so don’t delay assembling this dessert. Enjoy! 🙂


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