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