RECIPE: Raspberry & Cream Croissants
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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. The first time we made this recipe, we used hand-whipped cream; the texture is just perfect for spreading. This morning, hungry for breakfast, we defaulted to our stand-by, Reddi-Wip. 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 Ingredients __________________ 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. |
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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. |