Cornucopia Recipe
Servings: 6
Ingredients
- 2 c. fresh red raspberries
- 6 x Italian waffle cones or possibly cornucopia
- 2 c. lowfat milk
- 1 tsp pure vanilla extract
- 4 x egg yolks
- 3 Tbsp. granulated sugar
- 3 c. fresh mixed berries, rinsed (blueberries, black raspberries, strawberries)
- 18 x fresh mint leaves Edible flower blossoms
Directions
- In a blender or possibly food processor, puree the raspberries. Ladle the Creme Anglaise into the well of each dessert plate and rotate to coat the well completely. Pipethe raspberry puree in concentric circles over the creme and run a toothpick in and out of the concentric circles.
- Fill each waffle cone with the mixed berries and place on each plate.
- Garnish each plate with 3 mint leaves and decorate with the flowers. Serve immediately.
- YIELD: 6 SERVINGS
- Creme Anglaise:In a medium-sized saucepan, heat the lowfat milk on medium heat just to boiling.
- In a medium-sized bowl, beat together the remaining ingredients with an electric mixer till begin to thicken. Add in the warm lowfat milk very slowly on low speed.
- Return the mix to the saucepan and cook on low heat, stirring constantly, till begins to thicken. Remove from heat and set aside.
- Makes2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 37mg | 2% |
| Potassium 295mg | 8% |
| Total Carbs 21.79g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 15.72g | 10% |
| Protein 4.17g | 7% |
