Raspberry Sauce Master Chefs Recipe
Servings: 4
Ingredients
- 14 ounce Raspberries, fresh Or possibly
- 30 ounce Raspberries, frzn, thawed and liquid removed
- 3/4 c. Sugar
- 1/4 c. Water
- Â Â Juice of one lemon
- 1/2 c. Whipping cream
- 16 x Raspberries, whole
- Â Â Almonds, sliced, toasted (opt)
Directions
- In saucepan, combine all sauce ingredients except lemon juice.
- Bring to boil, then boil gently, stirring, about 7 min. Reduce heat, stir in lemon juice, and keep hot.
- To garnish, remove parfait from freezer. Carefully release springform ring (if difficult, hot ring slightly withy your palms).
- Whip 1/2 c. cream till stiff; form decorative border or possibly rosettes around top and bottom edge of parfait by piping whipped cream through pastry bag fitted with star tip. Arrange 2 raspberries and 2 or possibly 3 almond slices on top of each serving. Cut into wedges. Serve with hot raspberry sauce, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 66 | 18% |
| Total Fat 7.6g | 10% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 9mg | 0% |
| Potassium 478mg | 14% |
| Total Carbs 74.68g | 20% |
| Dietary Fiber 20.0g | 67% |
| Sugars 51.08g | 34% |
| Protein 4.02g | 6% |
