Frescas Con Crema! (Strawberries and Cream)

Servings: 4

Ingredients:

• 1½ cups fresh strawberries (hulled)

• 1 cup cold water

• 1 cup unsweetened almond milk (or other low-carb milk)

• 2–3 tbsp heavy cream or half and half (adds richness & keeps it creamy)

• ¼ cup low-carb condensed milk (recipe below)

• ½ tsp vanilla extract (optional – for a horchata-like twist)

• Ice, for serving

Low-Carb Condensed Milk:

• 2½ cups heavy cream

• 4 tbsp unsalted butter

• 1 cup sweetener (I used allulose)

• 1 tsp vanilla extract

• Dash of salt

Directions for Condensed Milk:

1. Add all condensed milk ingredients into a saucepan over medium-low heat. Stir until combined.

2. Bring to a gentle boil, then reduce heat and let simmer for 30–40 minutes, stirring occasionally, until reduced by half and slightly thickened.

3. Remove from heat and transfer to a glass bowl.

4. Refrigerate for at least 30 minutes to cool and thicken. (It will continue to thicken overnight.)

Instructions for Drink:

1. In a blender, combine strawberries, water, almond milk, heavy cream, condensed milk, and vanilla (if using).

2. Blend until smooth and creamy. Taste and adjust sweetness or creaminess to your liking.

3. (Optional) Strain through a fine mesh sieve for a smoother texture.

4. Serve over ice or chill in the fridge for 30+ minutes before serving.

Nutrition (per serving):

• Calories: 100g

• Fat: 8g

• Protein: 1g

• Total Carbs: 6g

• Net Carbs: 4g

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