1/3 cup (50 g/1.8 oz) raspberries, contemporary or frozen
½ cup (120 g/4.2 oz) mascarpone cheese or creamed coconut milk
¼ cup (60 ml/2 fl oz) water
4 to five ice cubes
½ teaspoon sugar-free vanilla extract or ¼ teaspoon vanilla powder
1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil
1 tablespoon (10 g/0.4 oz) erythritol or Swerve, powdered, or 3 to five drops
liquid stevia (elective)
Whipped cream or coconut milk, for topping (elective)
Instructions:
In a blender, mix the raspberries, mascarpone, water, ice, vanilla, and
MCT oil. Pulse till clean. If you would like a sweeter style, add the erythritol
and prime with whipped cream.
