Of all the fruit in all the world, I think strawberries are my favourite, and I am incredibly grateful that they are allowed on the low fodmap diet. I am also grateful that we can pair them with a little fresh whipped cream – up to 1/2 cup (or 60g). Note: This should not be confused with regular thickened cream as this is still moderate in lactose for those of us who are intolerant.
If you are thinking about a lovely light dessert option this weekend then perhaps this recipe for fresh whipped cream might be a good option for you.
I found this easy recipe courtesy of www.foodnetwork.com. Yummmmm…..
Whipped Fresh Cream
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and beaters or whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.