INGREDIENTS

680 g (24 oz) raspberries frozen

 150 g (5 oz) allulose

50 g (2 oz) fromage blanc

 225 g (8 oz) heavy whipping cream

INSTRUCTIONS

 01. Place frozen raspberries in a bowl. Leave to thaw at room temperature for about 30 minutes to an hour.

 02. Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream.  Refrigerate.

03. When the raspberries have thawed and softened, place in a blender and purée. Pass through a fine-meshed strainer and discard seeds.

04. Stir in allulose. Mix until dissolved.

05. Pour the raspberry mixture onto the cream mixture. Mix until homogeneous. Refrigerate for at least 4 hours.

 06. Using an ice cream maker, churn per manufacturer's instructions.

NUTRITION

Calories 73.16

Fats 5.42 g

Net Carbs 4.04 g

 Protein 1.12 g