Berries and Whipped Cream has always been one of my favorite desserts.  It is so simple to throw together and a healthier alternative to many other desserts out there.  Berries are high in vitamin C, fiber, and antioxidants.  They are so beautiful and sweet tasting, I almost never pass them up!  My girls never complain when I serve berries and cream either.

Whatever you do, make your own whipped cream!  The store bought containers of whipped toppings might be tempting but they are loaded with artificial ingredients, high fructose corn syrup and hydrogenated oils.  Whipped cream is very simple to make.  Just beat 1 cup of heavy whipping cream on high until it starts to form peaks.  Then add 1 tsp vanilla extract (or vanilla bean paste) and 1 tsp confectioners sugar and continue beating until stiff peaks form.

Today I tried to make vegan whipped cream.  I used a can of full fat coconut milk that was chilled in refrigerator, vanilla bean paste, and confectioner sugar.  It turned out perfect!  It was delicious, sweet, with a slight taste of coconut!  I chilled the can of coconut milk overnight and then scooped out the thickened part at the top of the can, leaving the watery part out.  I added 1 tsp vanilla bean paste and added 1 tsp of confectioners sugar and beat for about a minute.

I tried Barlean’s Chocolate – Raspberry Omega Swirl a couple weeks ago and loved it.  After tasting it I filled raspberries with a little squeeze for Barlean’s Chocolate – Raspberry Swirl and placed them in the freezer (if you get a sweet craving at night these are the perfect bite to reach for!).  I mixed in some of the filled raspberries, and some carob chips to add a little chocolate flavor.

Super healthy, no baking, and lots of flavor!

Oh, hello lunchtime…