A Berry-licious Lighter Dessert

Berries pair well with Reddi-Wip®.

I am participating in a Vibrant Influencer network campaign for Reddi-wip®. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with Reddi-wip® and do not earn a commission or percent of sales.

Spring is concluding, and summer is just around the corner. With warmer weather, I'm craving lighter desserts.  

As a hypoglycemic, I am always looking for a way to satisfy my sweet tooth without indulging too much in refined carbohydrates.  

Many people in midlife are doing the same since the rate of hypoglycemia and diabetes increase as people age. 

Berries and whipped cream make a great lower-calorie alternative.   At only 15 calories per serving (2 tablespoons), I can enjoy Reddi-wip®--made with real dairy cream--without compromising my nutrition goals.  

Now through July 7, 2014, share your Reddi-wip® berry-licious moments on Twitter, Instagram or Facebook using the #BerryJoyfulSweeps hashtag for the chance to win a trip for two to the 2015 Watsonville Strawberry Festival, Reddi-wip® coupons or berry keepers.

Learn more about the sweepstakes here. 

For some, pairing these two summer favorites with cake works very well.  For me, I end up eating fewer grams of sugar if I serve berries and whipped cream in little chocolate bowls instead of with cake.  

Check out additional recipes here, compliments of Reddi-wip®. 

To make berries in chocolate bowls with Reddi-wip®, start with these ingredients:

• 13 oz can of Reddi-wip®

(Original, Chocolate, or Extra Creamy at 15 calories per serving or Fat-free at 5 calories per serving) 

• 6 oz container of fresh raspberries
• 1 dry pint of fresh blueberries
• 16 oz container of fresh strawberries
• 10 oz package of dark chocolate chunks
• fresh mint
• package of balloons--water balloons or 9 inch round balloons

  1. Wash balloons--holding the opening closed to keep water out--and dry with a paper towel. 

2. Blow up balloons.  Try various sizes in order to have more choices in your final product. I made 30% more bowls than I needed in case some bowls cracked. 

3. Melt 1/2 heaping cup of chocolate chunks in the microwave for 30 seconds and then stir. Heat for another 20 seconds and then stir again. Finally, heat for 10 seconds and then stir. 

3. If you want smaller chocolate bowls, use water balloons.  If you want bigger balloons, use the 9" round balloons.  In these photos, the water balloons are coral; the 9" round balloons are dark red. 
4. Spray the bottom of the balloons with canola oil and wipe gently with a paper towel to spread evenly.  

5. Line a baking sheet with parchment paper (or wax paper). 

6. For more delicate chocolate bowls, dip the balloon into the bowl of melted chocolate and rotate to make into a shape of a bowl. For sturdier bowls, scoop up the melted chocolate with a spoon and "paint" a shape of a bowl on the bottom of the balloon. Be careful not to pop the balloon! 

7. Place on the parchment paper and freeze for 1 hour. 

8.  Make a small hole in the balloons and let out the air slowly. You may have to peel the balloon off the bottom. Be careful.
9. Patch holes if necessary. (I had to do this with one bowl.) Melt about six chunks as above and spread with your finger tip over the crack or hole.
10. Fill the chocolate bowls, alternating between Reddi-wip® and berries.
11. Garnish with a fresh mint leaf.
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