Jan made the dessert for our Fourth of July weekend dinner. It of course had to be patriotically themed, but the recipes in the newspaper were all full of sugar. The kids are on the Atkins diet so sugar. The berries themselves are suspect, but she did not have to add extra sugar the whipped cream.
1½ cups raspberries
1½ cups blueberries
1 pint Strauss whipping cream
1. Rinse and drip dry the berries.
2. Whip the cream, until just stiff.
3. put some of the berries into a small individual cup for each dinner.
4. Top with whipped cream.
5. Scatter more of the raspberries and blueberries on top and serve.