I have a light and airy dessert for you today! Perfect for summer time. This easy recipe actually came on the packaging of one of my new pie dish. It reminded me of a recipe that my Mom always used to make with our home grown raspberries (oooh how I loved those fresh raspberries). This version is more “almond-y” than I remember, but it’s still a good dessert that doesn’t leave you feeling full.
1 Ready-toBake Pie Crust
6 oz Raspberries
1 1/2 c Heavy Cream
1/2 Confectioner’s Sugar
4 tbs Amaretto
1/2 c toasted almonds, coarsely crumbled
(I skipped the almonds, Jordan’s not a huge fan)
Back the pie crust according to the package directions. Set aside to let crust cool for at least 10 minutes. Meanwhile, using an electric mixer, beat the heavy cream, confectioner’s sugar and amaretto. Whip till firm peaks form. (It took me about 5 minutes.) Fold in toasted almonds. Pour the mixture onto the cooled pie crust. Arrange berries on top and enjoy!