Raspberry Fluff

I got this recipe off of Martha Stewart.  She's one smart cooking coming up with something so quick and easy.  And it is so light and airy, it won't be hard on your stomach after dinner.  Plus, I bet this would be great on a hot summer day.  It is incredibly refreshing.  My favorite part of this dessert is the raspberries.  They just 'pop' with flavor.  Ahh, I wish I had some now.

Raspberry Fluff

Adapted from a recipe found on Martha Stewart


Prep Time:10 minutes Total Time:10 minutes Yield: 6 servings


Ingredients You'll Need:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• salt
• 2 1/2 cups cold heavy cream
• 1/3 cup confectioners' sugar
• 4 teaspoons lemon juice

Directions

• In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a cheese cloth or a fine mesh sieve into a medium bowl, pressing on solids (discard seeds). You want to get rid of as many as you can.  
• In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. 

For this picture, we froze the fluff in the freezer for 2 hours.  We wanted to see if the profile changed for it if it's frozen.  The whipping cream becomes almost like a firm ice cream, but the flavors are still there.  It wasn't as light and airy as it is 'fresh' but it's still good.