This year for National Raspberries and Cream Day (August 7th), we had Raspberries and Cream Croissants for breakfast.
You can also enjoy them for a snack or dessert.
We had a can of Original Reddi-Wip and a can of Chocolate Reddi-Wip. Take your choice: Both were delish. And we admit to adding some chocolate chips with both.
The winner, however, was mascarpone and raspberries.
RECIPE: RASPBERRIES & CREAM CROISSANTS
1. MIX the TruWhip and almond extract in a large mixing bowl. Gently fold in the raspberry jam until slightly marbled.
2. SLICE the croissants horizontally and generously spread with the cream. Top with the fresh raspberries and a scattering of slivered almonds and optional chips.
TIP: If the raspberries are too plump such that you can’t easily eat the croissant, first cut them in half.
We adapted this recipe from TruWhip, a dairy-free whipped topping.
Try these variations:
Substitute biscuits or toast. Or top pancakes, French toast or waffles with the raspberries and cream.
The toppings also work as a cookie spread.
You can fold puréed raspberries into the whipped cream, or just use plain whipped cream.
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