Try this Mile High Raspberry Pie recipe, or contribute your own.
Suggest a better descriptionds Salt 1 c Heavy cream; whipped 1/2 ts Almond extract Cream butter, salt and sugar until light and fluffy. Add egg yolk and beat well. Stir in flour and almonds to make a firm dough. Press into a 9" pie plate. Refrigerate 30 minutes. Bake at 400~ for 15 minutes or until golden. Thaw raspberries. In a large bowl, combine raspberries, sugar, egg whites, lemon juice and salt. Beat for 15 minutes or until stiff. Fold in whipped cream and almond extract. Mound in baked pastry shell. Freeze until firm. Posted to MC-Recipe Digest V1 #666 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 | ||
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Calories: 570 | ||
Calories from Fat: 122 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 38.5mg | 12 % | |
Sodium 88mg | 3 % | |
Potassium 180.2mg | 5 % | |
Total Carbohydrate 107.7g | 32 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 105g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 570
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