I used to buy whipped cream from the grocery store. Then I read the label and found out what was in it. My choice was do without, or find a better way to make it. I chose the latter:) When I realized how easy it was to make myself, I knew I had purchased my last can or tub of artificial whipped cream. I guess to make it shelf-stable. all of those chemicals required. This recipe will only last about 3 days in the fridge, but it will probably be gobbled up before then anyway so no expiration date required. When served with fresh berries, this decadent dessert becomes prebiotic & probiotic and contains enzymes to help you digest your meal. So delish!
INGREDIENTS:
1 1/2 C Grass-Fed Whipping Cream
4 T Kefir Cheese
1/4 C Monk Fruit (granulated) or honey (optional, to taste)
Optional Toppings: Cacao Powder, Nuts or Seeds to add extra prebiotics.
HOW TO MAKE:
1. Start with a really cold mixing bowl and mixing blades. Place in freezer an hour or so before. 2. Mix with electric hand mixer on low speed. Stay at this speed until cream no longer splatters.
3. Add monk fruit sweetener or honey and increase speed to med-high.
4. Continue to mix until cream starts to form soft peaks. 5. Fold in kefir cheese with a spatula. (find out how to make this under the "Cultured Recipes" tab.
6. Add any preferred toppings (optional) - nuts, cacao powder, shaved dark chocolate
7. Enjoy!
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