#raspberrytreats

A refreshing and delightful dessert combining the sweet tartness of raspberries with the delicate floral notes of elderflower.

Ingredients: 1 cup fresh raspberries. 1/2 cup elderflower cordial. 1/4 cup water. 2 tablespoons sugar.

Instructions: Put raspberries, elderflower cordial, water, and sugar in a blender. Mix until it's smooth. Put the mix into a shallow bowl or tray. Put it in the freezer for about an hour to freeze. Scrub the mixture with a fork to get rid of any ice crystals. Scrape it again every 30 minutes for two to three hours, or until it is completely frozen and fluffy. When it's done, pour it into glasses to serve and, if you want, top with fresh raspberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the refreshing combination of sparkling Prosecco and juicy raspberries with these keto-friendly popsicles. Perfect for a hot summer day or anytime you crave a cool, guilt-free treat.

Ingredients: 1 cup fresh raspberries. 1 bottle 750 ml sugar-free Prosecco. 2-3 tablespoons powdered erythritol or preferred keto sweetener. Fresh mint leaves optional, for garnish.

Instructions: In a blender, puree the fresh raspberries until smooth. Pour the raspberry puree through a fine-mesh sieve to remove the seeds, if desired. In a mixing bowl, combine the raspberry puree, sugar-free Prosecco, and powdered erythritol. Stir until well combined and the sweetener has dissolved. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid. Once frozen, remove the popsicles from the molds by briefly running warm water over the outside of the molds. Garnish with fresh mint leaves, if desired, and serve immediately. Enjoy these refreshing keto-friendly popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the rich, creamy texture of vegan chocolate and the sour taste of raspberries with these tasty ice cream pops. It's great for cooling off on a hot day or satisfying your sweet tooth.

Ingredients: 2 ripe bananas, frozen. 1 cup frozen raspberries. 3 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/4 cup coconut milk. 1/2 teaspoon vanilla extract.

Instructions: Frozen raspberries, bananas, cocoa powder, maple syrup, coconut milk, and vanilla extract should all be put in a blender. Mix until it's creamy and smooth. Put the mix into molds for ice cream pops. Each mold should have ice cream sticks in it. Put it in the freezer for at least four hours, or until it's solid. Take the pops out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Raspberry Ice Cream Cake is a delightful combination of creamy raspberry ice cream and crunchy graham cracker crust. It's perfect for summer parties or any occasion that calls for a refreshing dessert.

Ingredients: 2 cups raspberries, fresh or frozen. 1 cup heavy cream. 1 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 cup crushed graham crackers. 1/4 cup melted butter.

Instructions: In a blender, puree the raspberries until smooth. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract. Add the raspberry puree and gently fold until fully combined. In a separate bowl, mix the crushed graham crackers with melted butter until well combined. Press the graham cracker mixture into the bottom of a lined cake pan. Pour the raspberry ice cream mixture over the graham cracker crust. Smooth the top with a spatula. Cover and freeze for at least 6 hours or until firm. Before serving, let the cake sit at room temperature for a few minutes to soften slightly. Slice and serve cold.

Prep Time: 20 minutes

Cook Time: 0 minutes