Ingredients

• 1/2 cup thawed frozen raspberries in syrup
• 3/4 cup chilled whipping cream
• 2 tablespoons sugar

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Instructions

1. Puree raspberries in syrup in processor. Strain puree; discard seeds. Beat whipping cream and sugar in medium bowl until stiff peaks form. Drizzle raspberry puree over cream. Using knife, swirl raspberry puree into cream just until marbled in appearance. (Can be prepared 4 hours ahead. Cover and chill.)