Description
A delightful sugar-free dessert perfect for hot summer days, made with fresh raspberries and erythritol.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup water
- 1/2 cup erythritol
- 1 tablespoon lemon juice
Instructions
- In a saucepan, combine the water and erythritol. Heat over medium heat until the erythritol is fully dissolved.
- Remove from heat and let it cool. In a blender, combine the fresh raspberries and lemon juice, then blend until smooth.
- Mix the raspberry puree with the cooled erythritol mixture and stir well.
- Pour the mixture into a shallow container and freeze for 4-6 hours, stirring every 30 minutes until it reaches the desired consistency.
Notes
Store in an airtight container in the freezer for 1-2 weeks. Let sit at room temperature for a few minutes before scooping if too hard.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 0g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 0.5g
- Cholesterol: 0mg