Directions
Place frozen raspberries in a bowl.
Leave to thaw at room temperature about 30 minutes to an hour.
Meanwhile, in a separate bowl, mix to combine the fromage blanc and heavy whipping cream.
Refrigerate.
When the raspberries have thawed and softened, place in a blender and puree.
Pass through a fine-meshed strainer and discard seeds.
Stir in allulose.
Mix until dissolved.
Pour raspberry mixture onto the cream mixture.
Mix until homogeneous.
Refrigerate for at least 4 hours.
Using an ice cream maker, churn per manufacturers instructions.
Ingredients
680 g (24 oz) raspberries frozen
150 g (5 oz) allulose
50 g (2 oz) fromage blanc
225 g (8 oz) heavy whipping cream
