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Raspberry Cream Mimosas

Raspberry Cream Mimosas
Recipe type: Beverages
  • 2 cups raspberries
  • ¼ cup water
  • ½ cup whipping cream
  • ¼ cup Swerve, confectioners
  • 1 bottle champagne or other sparkling wine
  1. In a blender or food processor, combine raspberries and water. Blend until pureed. Transfer the puree to a sieve set over a bowl and let drain, pressing on the solids to extract as much juice as possible.
  2. Stir in whipping cream and Swerve. Freeze 2 to 4 hours.
  3. Scrape the frozen raspberry mixture and then spoon about 2 tablespoons into each champagne glass. Top with champagne and garnish with a few fresh raspberries.


5 grams

4 thoughts on “Raspberry Cream Mimosas

  1. Melanie Mattox

    Hi Carolyn. How did you calculate the net carbs? I thought it was total carb minus the fiber, so I’m not understanding 5 grams that shows on this page. I’m sure I’m missing something. I sooo enjoy your website! Thanks!

    1. sweetie

      Hey there Melanie,

      So, the net cabs are determined by subtracting how much Swerve is in the recipe (which is taking into account the fiber as well). Since Swerve contains carbohydrates from the eryithritol, but does not have the same effects on blood sugar as regular sugar, the net carbs are determined by taking the total carbs (11.49 grams) and removing the amount of Swerve (4.9 grams) in those carbs. Then you subtract the total fiber (2.26) and then add in the amount of Swerve in the fiber (.26). The remaining balance rounds up to 5 grams carbohydrates. Hope that helps!

  2. Evelyn Barney

    This looks good. We had Brunch for Christmas and I served mimosas with fresh squeezed orange juice and floated frozen raspberries in it. I’d use Fresh another time. But this is rather ice-cream like. I may have to try it soon with Swerve, or sugar.


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