Sauce for Carrot Cake
1. Bring sugar, water, and white wine to a boil and dissolve sugar.
2. Add raisins and simmer until plump.
3. Remove raisins and place in vita-prep.
4. Add 1/2 of poaching liquid (300ml) back to raisins and puree to a smooth paste.
5. When there is a whole in the center of the coulis in the blender and you can see to the bottom it is at the right consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1695g) | ||
Recipe Makes: - Servings | ||
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Calories: 1003 | ||
Calories from Fat: 8 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 192346.7mg | 6633 % | |
Potassium 1886.1mg | 50 % | |
Total Carbohydrate 170.1g | 50 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 162.8g | ||
Protein 6.4g | 9 % | |
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: 1003
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