Low-carb rice cream with red sauce

Ingredients

• ¾ dl heavy cream
• ½ tsp vanilla extract
• 100 g cottage cheese
• ½ tsp almond essence
• 80 g frozen raspberries
• 1 ½ tsp sugar-free powdered sugar
• 1 handful almond
• 2 tsp sugar-free powdered sugar

Method

1. Whip the cream until creamy together with icing sugar and vanilla extract.
2. Mix in the cottage cheese and a few drops of almond essence with, for example, a spatula
3. boil the raspberries and icing sugar while stirring.
4. Cool the berry sauce.
5. Put the cottage cheese cream/rice cream in glasses or bowls and pour cooled raspberry sauce on when serving.
6. top with chopped almonds.