Blueberry Buttermilk Ice Cream

Mash the blueberries with the fructose pulp. Fold in buttermilk and juice of one lemon. Freeze blueberry mixture in freezer for three hours, stirring occasionally. Form four sleeves from parchment paper, wrap around soufflé cups and tape in place. Blend blueberry ice cream with blender until creamy, pour into ramekins and freeze in freezer for another hour. Remove paper sleeves before serving. Serve the blueberry soufflé decorated with raspberries and a dollop of natreen spray cream.

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