By Erin at Dinners, Dishes and Desserts
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1 pint raspberries
Using an electric mixer whip the heavy cream over med high until you get soft peaks. Mix in powdered sugar and vanilla. Do not over mix or it will curdle and turn to butter.
Place all but a few raspberries in a food processor. Puree until almost smooth. You don't want soup, but you don't want huge chunks either.
Fold the raspberries into the cream. Serve in a glass, and top with the reserved raspberries.
