Allow me to introduce you to my new love, the Raspberry Lemon Cream Cup ~ Five simple ingredients, easy to make, and perfect to make ahead of time to pull out for your lunch box or table. Add this one to our High Five Recipes collection. Put this on your list of side dishes to go with lunch. Hope and pray it stays in the fridge long enough to actually serve for lunch.
Yeah, I’m just saying that it may not last that long. My first batch disappeared about 10 minutes after I made it. Time to triple the recipe, maybe Laura? Yes, I think so.
Raspberry Lemon Cream Cups
1 cup raspberries
20 drops stevia or 2 Tablespoons maple syrup
1 Tablespoon lemon juice
1/2 cup sour cream
2/3 cup heavy whipping cream
In a bowl, smash raspberries with a fork. Stir in sweetener of choice, lemon juice, and sour cream. Set aside. In another bowl, whip the heavy whipping cream until soft peaks form. Fold raspberry mixture into the whipped cream. Pour into individual serving containers and chill for at least 2 hours. (Or for 10 minutes if you are my family and can’t wait 2 incredibly long hours.) This recipe makes 4-6 servings.
I love this side dish idea for make-ahead lunches! If you pack lunches for work or school, this can easily be prepared in bulk and packaged for a filling treat to go with the main dish. Pucker up – this recipe is a tart one. That’s what makes it so good. :)
You know what else is good? Subbing a different variety of fruit for the raspberries. Since we liked the Raspberry Lemon Cream Cups so much (and ate them so quickly), the following day I blended up nectarines to stir into this treat. I can’t decide which one I like more.
Nectarine Cream Cups
1 cup pureed nectarines
20 drops stevia or 2 Tablespoons maple syrup
1/2 cup sour cream
2/3 cup heavy whipping cream
Stir pureed nectarines, sweetener of choice, and sour cream together and set aside. In another bowl, whip the heavy whipping cream until soft peaks form. Fold nectarine mixture into the whipped cream. Pour into individual serving containers and chill for at least 2 hours. This recipe makes 4-6 servings.
These fruit cream cups are healthy, filling, and a perfect side dish to go with other Make-Ahead Lunch Box recipes like Ham and Cheese Pasta Salad or Whole Wheat Pizza Swirls.
Oh yummy! I think I can make this recipe work for my Weight Watchers! :)
What about pineapple to give a nod to the Dole Whip? ;)
Have you tried freezing them??? It would be awesome if they freeze well, because then I could toss it in the lunchbox to thaw by snack time like I do the muffins. :)
I haven’t tried freezing them, but I think that should work perfectly!!
I would try mangos and also my homemade cranberry sauce