It’s fall raspberry season in Minnesota and Mike & I went raspberry picking one morning last week to kill some time since I was scheduled for night shift at work. While we were picking we got chatting with the woman across the row from us and she shared an amazing recipe with me. We went home and made it right away, had a piece of it that afternoon, and shared it with friends the next day. It’s light and refreshing, not to sweet, really easy, and not that bad for you since it’s mostly just fresh fruit.
Melt 25-30 large marshmallows over low heat, combined with 1/3 c. milk. Let mixture cool. Whip 1 c. (or less) heavy cream until stiff peaks form. Fold together whipped cream, marshmallow mixture, and 2-3 c. fresh raspberries and pour it into your favorite pre-cooked or no-bake pie shell. Chill to set. Voila!