Don’t wear white after Labor Day.

Apparently my naughty berries don’t care one iota about fashion rules:

Fresh raspberries, blueberries, and healthy whipped cream.

See the photo? Times that by about a hundred to get how much of the cream I ate yesterday. Thankfully, the cream recipe is so healthy that eating an entire bowl is not a problem.

(To clarify: I don’t mean to suggest that I—or anyone else—should feel guilty about occasionally indulging in a large serving of an unhealthy food. Everything in moderation. But this whipped cream recipe is so good that I don’t want to eat in moderation! Therefore, I’m glad it’s healthy.)

I’m reposting the recipe below, to save you extra clicking.

Soy-Free Vegan Cream

(Makes 1 1/2 cups: one Katie-sized serving!)

sweetener of choice

1/16th tsp salt

1 1/2 tbsp water (20g)

1/2 serving agar base (the linked recipe below)

3 drops coconut extract (Optional, but recommended)

optional: cocoa or fruit (for flavored cream)

Instructions: First, make up the agar base. When it’s cooled, put half of it in a blender (or Magic Bullet) with all the other ingredients and blend away. Whip very well. I like to put it in the freezer for a few minutes prior to eating, so it’s super-cold. Optional: add fruit, cacao nibs, cocoa powder, or other add-ins.

Nutritional Info:

(for the entire bowl!)

Calories: 60

Fat: 3g

Protein: 2g

Carbohydrates: 3g

Want a version without agar? Try the following instead: Coconut Cool Whip.

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