“a delicious childhood memory”

Chocolate for breakfast – yes, please!

We’ve had our fair share of chocolate goodies for breakfast, from pancakes in many different ways to cronuts and lovely chocolaty muffins. Today, we’re making a healthy twist of one of our most memorable childhood breakfasts – cocoa puffs!

We’ll be doing a homemade version that still offers the same amazing taste only without the additives and artificial sweeteners. You can actually make these homemade cocoa puffs for your kids and let them enjoy their beloved breakfast without you having to worry about their health! Will that make you a real supermom? I say, yes!

The cocoa powder combined with the agave syrup (you can use honey as an alternative) gives an intense chocolate taste, while the vanilla enhances the flavor notes of chocolate by making it more sugary and sweet. I personally found that these homemade cocoa puffs taste so much better than the originals, but they’re not crunchy, and instead remind me of brownies – for which I can’t complain. The homemade cocoa puffs are a wonderful way to start your day!

For this recipe, you’ll need a large mixing bowl, parchment paper, baking sheet, and an airtight container to store the cocoa puffs. The whole recipe is really easy-to-follow, and you’ll be done in half an hour, so let’s begin!

The first thing you want to do is preheat the oven to (180°C) 350°F. This way, you won’t have to wait for it to heat later, or cook the cocoa puff longer.

After this, combine all of the dry ingredients in a large mixing bowl. Mix together the flour, cocoa powder, and salt. If you’re using vanilla powder, add it now and mix it together with the dry ingredients. However, if you’re using vanilla extract, stir it in after the dry ingredients are well combined.

Once the dry ingredients are mixed, stir in the egg, milk, agave syrup, and melted butter, one-by-one, to have better control over the batter. Whisk for a minute or two until you have a solid dough-like batter. The batter will be a little drier than a typical pastry dough, but that’s good.

Let the dough rest while you prepare the baking sheet. Cover it with parchment paper and spray it with cooking oil or melted butter. After this, you can start making the cocoa puffs and sorting them into the baking sheet. To do this, simply pinch a little bit of the dough and roll it in your hands until you make a marble-size ball. Repeat the same procedure until you run out of dough.

Finally, sprinkle a little bit of cocoa powder over the cocoa puffs. Place the baking sheet in the oven and bake for 15 minutes.

When they’re done baking, let the cocoa puffs chill at room temperature for 15 minutes before you store them in an airtight container. The cocoa puffs can be stored for around a week, so you can eat them anytime you want during that period. Of course, you can also make them for a family breakfast and eat them immediately afterward! Enjoy!

Ingredients

• 2 cups all-purpose flour
• ½ cup of cocoa powder
• 1 egg white
• ¼ cup milk (alternative: almond milk)
• ¼ cup agave syrup
• ¼ cup butter (melted)
• 1 tsp vanilla powder or extract
• ½ tsp salt

Instructions

• Preheat the oven to (180°C) 350°F.
• Take a large mixing bowl and combine all of the dry ingredients – the flour, cocoa powder, salt, and vanilla powder (if using extract, stir it in with the other wet ingredients).
• Stir in the egg white, milk, agave syrup, and melted butter.
• Whisk all the ingredients until you have a solid dough-like batter (it might be a little drier).
• Pinch off a little bit from the batter and roll it into a marble-sized ball. Repeat the same procedure until you’ve used up all your batter.
• Take a baking sheet and line it with parchment paper, then spray it with cooking oil.
• Place the balls on the baking sheet and sprinkle some cocoa powder over them.
• Bake for 15 minutes.
• When the baking process is complete, take out the baking sheet and let the cocoa puffs cool at room temperature for at least 15-20 minutes.
• After this, serve immediately or store them in an airtight container.

“a puffy raspberry pastry turns your stomach growls into pleasures”

If you’re a sucker for sweet pastries, this little raspberry delight is going to knock your socks off. The recipe itself is very easy-to-follow, and before the hour is gone, your kitchen will smell like sweet heaven.

Whether you have guests coming or you want to treat your close ones, the raspberry turnovers are a little heart-warming snack that will put everyone in a good mood.

The pastry itself is puffy and has a very light texture, while the raspberry filling is thick and has a very intense flavor. I found that apple juice is a wonderful addition that really enhances that tarty quality for which we all know and love the raspberries. The powdered sugar on top gives an extra sweet feeling before the juiciness kicks in, which is quite a powerful contrast, which I especially adore!

Everything that you’ll need for this recipe is one saucepan, baking sheet, parchment paper, and of course, the ingredients listed below.

The first step is to preheat the oven to around 180°C (350°F). While the oven is heating, you’ll make the raspberry filling and prepare the pastry turnovers for baking.

Start by adding the sugar and half of the raspberries in a saucepan over medium heat. Stir well until the sugar dissolves completely, and the raspberries soften became juicy, which is around 5 minutes.

Once the sugar is dissolved, stir in the apple juice, cornstarch, and the remaining raspberries. Mix everything well until all the ingredients fuse together, and all of the raspberries are melted. Make sure there are no lumps from the sugar.

You’ll begin to notice as you stir that the juice becomes thicker, so be careful not to overdo it. It actually depends on how you prefer the filling, so continue to cook for a couple of minutes and when it gets to a consistency you’re okay with, turn the stove off and set it aside to cool. I personally like it thinner, because it makes the pastry moister. However, if you like them drier, cook it for a minute or two longer.

Leave the filling aside while you unfold and cut the pastry into four equal squares. Usually, one packaging has two sheets of puff pastry inside, which means you’ll get eight raspberry turnovers. Brush the squares with melted butter and spoon the raspberry filling in the center of each square. Then, take one corner of each square and fold it diagonally to make triangles. Don’t forget to press the edges with a fork to seal the raspberry filling inside the pastry.

Finally, take a baking sheet and line it with parchment paper. Place all of your raspberry turnovers in the baking sheet and brush them again with melted butter, then sprinkle powdered sugar on top. This extra step will give them a very nice golden-brown shine and make them even sweeter. However, if you want your pastry lighter, you can simply skip this step.

Place the baking sheet into the preheated oven and let them cook for 20 minutes. When cooking is complete, let the goodies cool for at least 5-10 minutes at room temperature before serving. It will be hard, but don’t fall for the temptation as I don’t think a burned tongue can feel anything.

One raspberry turnover goes perfectly with a cup of coffee or a glass of freshly-squeezed orange juice. Enjoy!

Ingredients

• 1 package puff pastry
• 350g (3 cups) of raspberries
• 3 tbsp cornstarch (in 2 tbsp of water)
• 2 tbsp brown sugar (optional: regular sugar)
• 2 tbsp butter (melted)
• 3 tbsp apple juice
• Powdered sugar (optional, to sprinkle on top

Instructions

• Preheat the oven to 180°C (350°F).
• Place half of the raspberries in a saucepan over medium heat and add 2tbsp of apple juice and the sugar. Stir until the sugar dissolves and the raspberries soften (around 5 minutes).
• Add the remaining raspberries, cornstarch, and apple juice. Continue to cook until the juice begins to thicken. Stop when you reach your desired consistency.
• Set the raspberry filling aside.
• Unfold the puff pastry sheets and cut them into 4 equal squares. Brush each square with butter. Spoon the raspberry jam in the center of each square.
• Take one corner of each square and fold over to make triangles. Press gently on the edges to seal the pastry packets.
• Brush the raspberry turnovers with the remaining butter and sprinkle some powdered sugar (optional).
• Line a baking sheet with parchment paper and place the raspberry turnovers on it.
• Bake for 20 minutes until the pastries turn golden brown.
• Cool for 5-10 minutes at room temperature before serving.

“crunchy on the outside, soft and fluffy from the inside”

Have you ever thought about eating chocolate brownies for breakfast? Most people would agree that although it sounds delightful, it would be very unhealthy. Brownies are the ultimate guilty pleasure we get to enjoy in moderation as a dessert snack or over an afternoon coffee. So, can we really enjoy guilt-free brownies for breakfast? Brownies, no, but a brownie batter waffles, hell yeah! With this tasty recipe, you’re getting that sweet, fudge-y, and chocolate-y brownie taste with a much lighter and airy waffle-like texture.

Best of all, you’ll only spend around 30 minutes making this delicious brownie batter waffles with strawberry syrup – works as a breakfast option or an afternoon snack! You’ll need a waffle iron, a saucepan (for the strawberry syrup), two mixing bowls, and a blender (optional). The blender helps smooth out the strawberry puree, but you can totally skip that step if you don’t have one.

Let’s cook those brownie waffles!

You can turn on the waffle iron right from the start so you don’t wait for it to heat after you’ve made the batter.

And, while the waffle iron heats, prepare the waffle batter by mixing together the flour, baking, powder, cocoa powder, sugar, salt, and ground almonds in a large mixing bowl.

After this, gradually stir in the eggs, then the vanilla extract, butter, and milk. Stir until smooth and creamy. Once the butter and sugar are completely melted, you can start cooking the waffles.

Use ⅓ cup of the batter for each waffle if you have a 7-inch round waffle iron or similar.  Usually, you need to cook each waffle for around 5 minutes, but most waffle irons have a cooking progress indicator, so cook them as you would every other waffle.

Once the waffles are cooked, place them on a serving plate, and set them aside.

It’s time to prepare the strawberry sauce. Simply, take a medium-size saucepan and place it over medium to high heat. First, add the strawberries – make sure they’re well washed and chopped. After this, add the lemon juice, brown sugar, and vanilla extract. Stir all the time because you can easily burn the ingredients.

If the sauce is too thick, add a little bit of water. Cook the strawberry mixture for around 10 minutes. When you notice that the strawberries are softened and start to break down, remove the saucepan from heat.

You have two options here. The first option is to transfer the mixture into a blender and pulse until smooth. The other option is to use a potato masher so you can easily mash the strawberries, then beat the mixture until smooth. Once you get the desired texture and consistency, simply pour over the served waffles and decorate with fresh strawberries. Enjoy!

Ingredients

For the brownie batter:

• ½ cup of all-purpose  flour
• 2 eggs
• 1 tsp baking powder
• 1 cup of cocoa powder
• ¼ cup of brown sugar
• ½ cup of ground almonds
• ¼ cup unsalted butter (cubed)
• 1 tsp vanilla extract
• 1 cup of milk
• A pinch of salt

For the strawberry sauce:

• 2 cups strawberries
• 1 tbsp lemon juice
• ½ cup brown sugar
• 1 tsp vanilla extract

Instructions

• Take a large mixing bowl and whisk together the flour, baking, powder, cocoa powder, sugar, salt, and ground almonds. Mix well the dry ingredients until fully combined.
• Gradually stir in the eggs, butter, vanilla extract, and milk.
• Beat the batter until smooth and creamy.
• Turn the waffle iron on and brush with vegetable oil.
• Pour ⅓ cup of the batter in the heated waffle iron and cook until done.
• Repeat the procedure for the remaining batter.
• Wash and chop the strawberries.
• Place a saucepan over medium to high heat, then add the strawberries, lemon juice, sugar, and vanilla extract. Stir constantly.
• After 10 minutes, when the strawberries start to break down and the sugar is completely dissolved, remove from heat.
• Transfer the sauce into a blender and pulse in completely smooth (optional).
• Pour the strawberry syrup over the warm waffles and serve.

“the perfect company for every tv show, movie, or video game”

There are many ways you can make Doritos at home, but there are only a handful of recipes that can make homemade Doritos taste as good or even better than the real deal. I’ll toot my own horn and say that my homemade Doritos recipe is one of the crunchiest recipes out there with one-of-a-kind seasoning combination – which makes these Doritos practically irresistible.

I know I’m not the only one here when I say I don’t have control over myself when I’m eating chips. I just can’t stop, but then when I see the bag empty, I feel guilty! The additives, the number of calories… Oh, I’m getting a headache just thinking about it. So, making baked Doritos at home is one way to compensate for our control issues.

To make this recipe you’ll need half an hour, although your job in the kitchen is no more than 10 minutes. It’s a really easy-to-follow recipe that anyone can master.

You’ll need a baking dish, a mixing bowl, a saucepan, and all the ingredients listed below. Keep in mind that when it comes to seasoning, you can always add or remove some of the ingredients to better suit your taste.

To start, preheat the oven to 180°C (350°F).

While the oven heats, take a large mixing bowl and combine the tomato powder, chili powder, smoked paprika, garlic powder, and salt. Stir until all of the ingredients are well mixed. Set it aside.

After this, take a baking sheet, line it with parchment paper, and grease it with cooking oil. Set it aside.

Take the tortilla wraps and stack them in a pile. Using a big knife or a pizza cutter, cut the tortillas into three strips, then use zig-zag movements to cut each strip into small triangles.

Now that everything is ready, take a tortilla triangle, brush it with vegetable oil on both sides, then toss it into the bowl with seasonings until fully covered. After this, place it in the baking sheet.

Repeat the same process with the rest of the tortilla triangles. Once you get the hang of it, it’s a really fast process. The only thing you need to keep in mind is that the triangles shouldn’t overlap in the baking sheet, so they can bake completely and end up really crunchy.

When you’re done, simply place the baking sheet in the oven and bake for 20 minutes. Keep an eye on your Doritos, as you don’t want to burn them.

When they’re baked, take the tortilla chips out of the oven and leave them at room temperature so they can cool completely.

To resist the temptation to eat them while still hot, keep yourself busy with the cheesy dip that goes hand in hand with Doritos.

To make it, take a saucepan, place it over medium heat and stir in the half-and-half and corn starch. After a few minutes, when the mixture gets smooth, reduce the heat and fold in the cheese. Stir for a minute or two and remove from heat when the cheese melts.

Transfer the dip into a serving bowl and serve together with the cooled Doritos.

Enjoy them over your favorite TV show or a small gathering with your close friends and family!

Ingredients

• 5-6 corn tortillas
• Vegetable oil
• 1 cup half-and-half (half milk/half cream)
• 1 cup cheddar cheese (grated)
• 1 tbsp corn starch
• 2 tsp dried tomato powder
• 1 ½ tsp chili powder
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt

Instructions

• Preheat the oven to 180°C (350°F).
• Take a large mixing bowl and combine the tomato powder, chili powder, smoked paprika, garlic powder, and salt. Stir well, until all of the ingredients are well combined. Set aside.
• Stack the tortilla wraps in a pile and cut them into four stripes. After this cut each stripe into triangles using zig-zag movements.
• Take a baking sheet, line it with parchment paper, and spray with cooking oil.
• Brush a triangle with vegetable oil on both sides, then toss and turn into the bowl with mixed seasonings until fully covered. Finally, place it on the baking sheet.
• Repeat the same procedure with each tortilla triangle. Be careful not to overlap the triangles in the baking sheet.
• Place the baking sheet in the oven and bake for 20 minutes.
• Check the chips every five minutes – make sure they don’t burn.
• After baking, let the tortilla chips cool at room temperature for at least 20 minutes.
• Meanwhile, make the cheese dip.
• Take a saucepan and stir in the half-and-half with the corn starch.
• Place the saucepan over medium heat and stir until the mixture boils.
• Once the mixture is smooth (4-5 minutes), reduce the heat and stir in the cheese.
• Cook for a minute or two until the cheese melts completely.
• Transfer the cheese dip into a small serving bowl and serve together with the freshly made Doritos.

“a crispy chocolate bite that melts in your mouth”

It’s well known that chocolate chip cookies are the most popular and loved sweet snack in the world. So, it doesn’t come as a surprise that there are many recipes and variations to the traditional formula that all claim to be the best chocolate chip cookies recipe.

However, I believe it all comes down to personal preference. For example, just when I thought I’d tried every recipe out there, I found yet another way to make mouthwatering chocolate chip cookies using greek yogurt. Have you ever cooked cookie dough with greek yogurt? Trust me, it makes super soft and chewy chocolate chip cookies. Best of all, the yogurt makes the cookie formula healthier.

Greek yogurt is sometimes used as a substitute for butter (like in this recipe) in order to reduce fat, while still keeping the cookie moist and soft. It will add a rich tangy flavor, plus all the health benefits that come with it. The only thing you need to keep in mind is that too much yogurt and too little flour can result in soggy cookies, so don’t be shy on the flour. Also, don’t beat the dough too much! Mixing too much can make the cookies rise and then sink in the oven, and we don’t want that!

To make this Greek yogurt chocolate chip cookies recipe, you’ll need a baking sheet, parchment paper, and two mixing bowls. The preparation and baking time are 10 minutes each, which means in 20 minutes, you’ll have fresh-out-of-the-oven delicious treats. So, let’s see just how ridiculously easy this recipe is.

The first step is to preheat the oven to (180°C) 350°F.

After this, take a large mixing bowl and combine the brown sugar, butter, shortening, and eggs. Next, stir in the vanilla extract and Greek yogurt. Be careful not to overmix the batter. Stir slightly, just until the ingredients are combined.

Combine the flour, baking powder, and salt in another mixing bowl and gradually stir it in the batter. Beat very lightly just until the dough gets a little dense. If it’s too sticky, add a little bit of flour.

Set the dough aside while you prepare the baking sheet. Line parchment paper over the baking sheet and grease it with cooking oil or melted butter.

After this, take a tablespoon and scoop from the dough, then drop it in one corner of the baking sheet. Repeat the same procedure and spread cookie dough drops all over the baking sheet. Just keep in mind that the dough is going to rise and spread while baking, so don’t place them too close to one another.

Place the baking sheet in the oven and bake for 10 minutes. Pull the rack a bit and check whether the cookies are done. Touch the edges just slightly with a spatula or your finger. If the cookies are firm and stay in place, then they’re done. If the edges still feel a little soft on the touch, then let them bake for 3-5 minutes more.

Once the cookies are done baking, let them cool on a rack for about 20 minutes, or until they reach room temperature. I know it will be hard to resist the temptation, but the waiting is worth it! Never store warm cookies, as you’ll lose the crunchiness. The cookies will go soft and will feel gooey while eating.

Keep yourself busy while the cookies cool, then serve and enjoy!

Ingredients

• 1 cup of all-purpose flour
• 2 cups of chocolate chips
• 3 tsp baking powder
• 2 eggs
• ¾ cup of plain, non-fat Greek yogurt
• ¼ cup of shortening
• 1 ½ cup of brown sugar
• 2 tsp vanilla extract
• A pinch of salt

Instructions

• Preheat the oven to (180°C) 350°F.
• Cream together the brown sugar, butter, shortening, and eggs in a large mixing bowl.
• Stir in the greek yogurt and vanilla extract. Mix lightly until just combined. Don’t beat the batter too much.
• Take another small mixing bowl and mix the flour, baking powder, and salt. Gradually add the dry ingredients into the batter while stirring. Once you add the flour beat very lightly.
• Finally, fold in the chocolate chips and set aside.
• Take a baking sheet and line it with parchment paper. Grease with cooking oil.
• Use a tablespoon to scoop up from the dough and drop it on the baking sheet.
• Leave enough space between the drops of cookie dough because they’ll grow while baking.
• Bake for 10 to 15 minutes.
• Place the cookies on wire racks to let them cool completely. It usually takes around 20 minutes at room temperature.
• Serve and enjoy.

“an extremely fudgy bite that simply melts in your mouth”

I know how frustrating it can be to see all these amazing chocolate brownie recipes and not be able to try them because of your diet. Gluten is the major protein in flour, which means it can be hard for people that are on a gluten-free diet. Whatever your reason is for avoiding flour, this flourless dark chocolate brownie recipe is here to show you that everything is okay, and you can still enjoy the same delicious food like everyone else – only healthier and if you let me argue, even tastier.

It’s a simple recipe that produces around 8 to 10 extremely fudgy and soft chocolaty brownies that melt in your mouth. I used raw cocoa powder as a topping, but if you don’t like the bitter touch of raw cocoa, you can skip it or make a hot chocolate fudge to pour over each brownie.

Yes, the baking process takes around 40 minutes, but your job is done in five minutes tops.

Start by preheating the oven to 180°C (350°F). After this, take a large microwave-safe bowl and mix together the chocolate chips and butter. Microwave them for 2 minutes. Be careful when taking the bowl out of the microwave, because it will be hot. Stir again and check if the chocolate chips are fully melted. There should be no lumps.

Slowly and gradually stir in the eggs, then the sugar, vanilla powder, and only half of the cocoa powder. Beat the batter until you get a smooth but dense consistency. Set the bowl aside.

Prepare the baking sheet by lining a parchment paper and greasing it with cooking oil or melted butter. Then, simply fill it with the batter you’ve just made. Make sure the batter spreads evenly in the baking sheet.

Let it bake for around 30 to 35 minutes.

Once the brownies are baked, take the baking sheet out of the oven and let it chill at room temperature. Spatter the remaining cocoa powder over the brownie dough in a thin layer.

Don’t cut the brownies while they’re still hot or warm. First, let them cool completely. You’ll know they’re ready for cutting and serving when you stick a toothpick in the dough, and it comes out clean. Usually, it takes around 10 to 15 minutes.

Finally, carefully cut the brownies into equal pieces and serve two pieces in one serving plate. Decorate with fresh fruit or a scoop of ice-cream. Enjoy!

Ingredients

• 1 cup of dark chocolate chips
• ½ unsalted butter
• 3 eggs
• ½  cup of brown sugar
• 1 cup of cocoa powder
• 2 tsp vanilla powder
• A pinch of salt

Instructions

• Preheat the oven to 180°C (350°F).
• Take a microwave-safe bowl and combine the butter with the chocolate chips. Microwave for 2 minutes. Stir well once you remove the bowl from the microwave.
• Gradually stir in the eggs, then the sugar, vanilla powder, and half of the cocoa powder. Mix until the batter is smooth and there are no lumps.
• Take an 8×8-inch baking dish, line it with parchment paper, and spray it with cooking oil.
• Pour the batter into the baking sheet until it has filled the sheet evenly.
• Bake for 30 to 35 minutes.
• Once the brownies are baked, remove them from the oven and let them cool at room temperature for at least 10 to 15 minutes.
• Use the rest of the cocoa powder to sprinkle it over the freshly baked brownies.
• Carefully cut the brownies into squares and serve.

“happiness and pleasure wrapped up in a healthy and exquisitely delicious treat”

We all scream for ice cream – can we have more, and more, please? Well, ice cream is a sweet and refreshing treat but it comes with a high amount of calories, sugar, fats, and don’t get me started on the additives and artificial sweeteners. This brings us to an unfavorable verdict for ice creams. Don’t get me wrong, ice cream is a perfectly nice treat in the hot summer as long as it’s eaten in moderation. The problem starts when the cravings kick-in or when we use ice cream as a coping mechanism. It’s okay, I’ve been there – something goes wrong, the ice cream is here to make you feel better until the guilt comes of how much you’ve eaten. It’s a struggle, which I found that this little single-serving healthy raspberry ice cream recipe might solve.

First of all, it’s a single serving, which means you make it, you eat until it’s gone and everyone’s happy! There’s no temptation there! Second of all, it’s actually healthy, because it’s homemade with only 3 natural ingredients! There’s no refined sugar, no additives, nor artificial sweeteners. Finally, and most importantly, it’s finger-licking good! The raspberries make it taste sweet, yet slightly acidic. The sour cream enhances that tangy flavor, while the honey makes it even sweeter with a floral taste. To tell you a little secret, raspberries are my favorite flavor, but you can make the recipe with any fruit you prefer, like blueberries, blackberries, cherries, strawberries, and so on. Even more, you can use a different sweetener. I chose honey because it’s healthy and super nutritious, and I like its taste, but you can also use maple syrup, agave, corn syrup, and many other natural sweeteners. Be brave, experiment and find the combination that’s to your taste.

However, maybe the most impressive thing for this little dessert is that it’s done in less than 5 minutes. If you’re using frozen raspberries you can actually eat it right away, as a cold creamy delight, but if you want to the real ice-cream experience than you’ll have to leave it in the freezer for at least an hour. Can you resist the temptation for that long? You know what they say – the bigger the challenge, the bigger the reward!

I posted two methods on how you can make this recipe, just in case some of you don’t have a blender. Now, for the first method, you’ll need a blender and a small container or ice cream molds, while for the second method, you’ll need a small mixing bowl, a container or ice cream molds.

The first method it literally takes a few seconds, as all you have to do is put the raspberries, the sour cream, and the honey in a bowl and mix with a stick blender. Once you get the consistency you want, transfer into a container or an ice cream mold, and place it in the freezer.

The second method can only be used if you have fresh raspberries, as you can’t puree frozen raspberries by hand. So, take the fresh raspberries and crush them into a small mixing bowl. Once you make a puree out of the raspberries, add the sour cream and honey. Mix well until all of the ingredients are combined, and you have a smooth blend. Transfer the blend into a small container or an ice cream mold, and place it in the freezer.

Finally, after an hour you can enjoy your healthy raspberry ice cream! Of course, if you like to share this treat with your friends and family, simply double or triple the ingredients and make more servings.

Ingredients

• 1 ½  cup raspberries
• ⅔ cup sour cream
• 1 ½ tbsp honey (alternatives: maple syrup, agave, corn syrup)

Instructions

Method 1: Frozen raspberries

• Add the raspberries, sour cream, and honey to a bowl and mix with an immersion blender until you get a smooth and creamy consistency.
• Transfer the blend into ice cream molds or a small cup and place it in the freezer.
• Let it chill for at least an hour before you serve.

Method 2: Fresh raspberries

• Take a small mixing bowl and crush the raspberries until you get a purée.  Whisk in the sour cream and honey. Stir well until all of the ingredients are well combined and you have a smooth and thick blend.
• Transfer the blend into ice cream molds or a small cup and place it in the freezer.
• Let it chill at least an hour before you serve.