Top Review by Chef Buggsy Mate
Acadia, I have to tell you that the family really enjoyed this...even though I have to admit I made a few changes. First off, Cool Whip is now on the nuclear waste list, so I actually used 1 cup whipping cream in my Vita-Mix. And yes sugar substitutes are nuclear waste as well, so I used real sugar. With said changes I will list the outcome so that others who prefer to use more natural ingredients will give your recipe a try too. The first batch tasted wonderful but after freezing 24 hrs. was frozen rock solid and it was loaded with ice crystals. (This is do to the alterations I made). So, I played with it again only this time I used frozen fruit and 1-1/2 cups whipping cream (the extra 1/2 cup was needed to get the frozen fruit to blend). This worked perfectly and there was no need to freeze for 24 hrs. It was smooth, thick and creamy straight from the blender. We will definitely enjoy this recipe often when the summer months arrive. Made and reviewed for the Feb.-Mar./Special Event 2010 Potluck Tag Game.
- 2 cups strawberries (fresh, cleaned and sliced)
- 1 cup blueberries (fresh)
- 1 cup Cool Whip
- 1 1⁄2 tablespoons sugar substitute (I use Splenda granular)
- 1⁄8 cup chocolate syrup (I use Hershey's low fat)
- 4 tablespoons Cool Whip (for garnish)
- 4 teaspoons almonds (ground)
Directions See How It's Made
- Add strawberries, blueberries, 1 cup of cool whip and sugar substitute in blender until desired consistency about 1-3 minutes. (I like mine smooth with no fruit lumps).
- Place in a plastic container with a tight fitting lid, and freeze for 24 hours.
- After completely frozen scoop out and divide frozen mixture into 4 dishes.
- Top each frozen mixture with chocolate syrup, remaining cool whip and almonds.