- 12 oz. frozen raspberries, thawed
- 2 tbsp stevia or monk fruit sweetener
- 2 oz. (2-inch-thick slice) whole wheat pound cake
- 1/4 cup low-fat mascarpone (an Italian triple cream cheese)
- 1/4 tsp vanilla extract
- 1/2 cup fat-free whipped cream, lightly whipped
- 1/2 pint fresh raspberries
Directions:
1. Puree frozen raspberries with half the natural sweetener.
1. Puree frozen raspberries with half the natural sweetener.
2. Slice the cake and cut it into 1/2-inch cubes. Divide among 4 lowball, wine, or martini glasses, or toss into small bowls. Top with equal amounts of the puree.
3. Gently blend the mascarpone with the vanilla extract and remaining natural sweetener. Fold in the whipped cream and put a scoop of this mixture into each glass. Finish with fresh berries and serve immediately or chill for up to 4 hours.
