- 1/2 cup heavy cream, whipped with 1 tablespoon sugar and a drop of vanilla
- 10 ounce package frozen raspberries in "lite" syrup, thawed
- 1/2 pint fresh blueberries, raspberries or blackberries
- 7 to 8 ounces shortbread cookies
In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture.
In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.