7g carb per serving
10 oz. (275g) cream cheese
½ cup (125ml) crème fraîche or sour cream
2 tbsp. erythritol
½ tsp vanilla extract
½ lemon, grated zest and juice
½ lime, grated zest and juice
2 tsp poppy seeds
1⁄3 cup (75ml) crème fraîche or sour cream
¼ tsp vanilla extract
½ tbsp. (5g) erythritol, preferably powdered
1⁄3 cup (75ml) fresh raspberries (optional)
Raspberries grow well in cool, damp climates, and the red varieties, such as Heritage and Malling Jewel, are the most commonly sold, though you can also find black, yellow and golden types.
They are an essential ingredient in the classic English dessert, Summer pudding, and their flavour combines well with that of other berries.
Late June to early September. If you've got a garden or allotment, raspberries are quite easy to grow.
Choose the best:
Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples. If you're buying a punnet, check that the underside isn't stained - that means the lower level of berries has been crushed.
Avoid raspberries with their hulls still attached; that indicates that they were picked before they were ripe, so their flavour will be tart.
As raspberries are very delicate, try not to wash them unless absolutely necessary. Just pick off any bits of stalk or leaf. If they must be washed don't put them directly under the flow of the tap, as they'll disintegrate. Gently pat them dry with kitchen paper.