Berries and Cream Cups
Fluffy lemon-scented cream cheese whip layered with fresh strawberries, raspberries and blueberries in small cups. Ready in 15 minutes, no oven.
- Prep15 min
- Cook0 min
- Total15 min
- Servings4
- Net carbs*6.5 g
- LevelEasy
These little cups are summer in a glass: a cloud of whipped cream and cream cheese, a bright hit of lemon zest, and a pile of fresh berries. They come together with one bowl and a hand mixer, so you can build them while the coffee brews after dinner. Serve them in clear glasses so the layers show.
Soft cream cheese is the secret to a smooth whip. Cold blocks break into tiny lumps that never go away once the cream is in. Beat the cream cheese alone first until it looks like frosting, then pour the cream in slowly. Stop the mixer the moment the mixture holds soft peaks, or it can turn grainy.
Ingredients
Makes 4 cups (about 3/4 cup each). Tap an item to check it off.
Equipment
- Hand mixer
- Medium mixing bowl
- 4 small glasses or jars
- Small skillet (for the pecans)
Instructions
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until fragrant. Tip onto a plate to cool.
- Beat the softened cream cheese in a mixing bowl on medium speed for 1 minute, until smooth and fluffy.
- Add the stevia, vanilla and lemon zest and beat 15 seconds to combine.
- With the mixer on low, pour in the cold cream in a thin stream. Raise the speed to medium-high and beat 1 to 2 minutes, just until soft peaks form.
- Toss the strawberries, raspberries and blueberries together in a small bowl.
- Spoon a layer of cream into each glass, add a spoonful of berries, then repeat the layers.
- Finish with the remaining berries and a sprinkle of toasted pecans. Serve right away or chill up to 2 hours.
Estimated nutrition per serving
- Calories
- 251
- Total carbs
- 8.8 g
- Fiber
- 2.2 g
- Net carbs
- 6.5 g
- Protein
- 3.4 g
- Fat
- 23.2 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Leave the cream cheese on the counter for 45 minutes, or microwave the unwrapped block for 10 seconds, so it whips without lumps.
- Pat washed berries completely dry. Water on the fruit makes the cream weep at the bottom of the glass.
Substitutions
- Stevia → granulated monk fruit or erythritol blend Use it following the package's sugar equivalence. The carb estimate does not include that swap.
- Mixed berries → all raspberries Use 1 1/2 cups. Lowers the carb estimate a little because raspberries carry more fiber.
- Pecans → toasted unsweetened coconut Same amount. Keeps the cups nut-free.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Assembled cups keep covered for up to 1 day. The cream alone keeps 3 days in an airtight container.
- Freezer
- Does not freeze well. The berries turn soft and release juice as they thaw.
- Reheat
- Serve cold. If the stored cream has firmed up, whisk it by hand for 20 seconds before layering.
Questions cooks ask
Can I make these ahead for a party?
Make the cream and wash the berries up to a day ahead, then layer the cups within 2 hours of serving.
