[2] No time to hand-whip cream? Try Reddi-Wip in Original or Chocolate (photo © Reddi Wip).

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.
 
 
> The History Of Croissants
 
 
RECIPE: RASPBERRIES & CREAM CROISSANTS

Ingredients

 
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*A can of Reddi Wip does the job.

1. MIX the whipped cream 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.
 
 
NO FRESH RASPBERRIES? NO WHIPPED CREAM?

Try these variations:

 
 
NO CROISSANTS?

Substitute biscuits or toast. Or top pancakes, French toast or waffles with the raspberries and cream.

The toppings also work as a cookie spread.
 
 
NO RASPBERRY JAM?

Fold puréed raspberries into the whipped cream, skip the jam, or use another fruit jam.