Try this Cream of Raspberries and Yogurt recipe, or contribute your own.
Suggest a better descriptionThis creamy fruit dessert looks much richer than it is. The berries are emulsified with the yogurt to create a smooth, rich-looking but relatively low-calorie cream. 1. Place about one third of the berries, including any that are less perfect (damaged, wilted, or soft) in the bowl of a food processor with the yogurt and sugar. Process until very smooth. (There will still be small seeds in the mixture; push the puree through a sieve or food mill fitted with a fine screen.) [Note, you could probably substitute frozen raspberries, thawed and drained well, for the ones that you puree.] 2. Combine the remaining berries with the raspberry-yogurt sauce, and refrigerate until serving time (as long as 5 to 6 hours.) Divide among four dessert dishes, and serve, garnished with mint or peppermint. Variation: Do not combine the berries and sauce in step 2. At serving time, divide the sauce among four dessert plates, and mound the berries in the center. Top each serving with a sprig of mint or peppermint, and serve. Yield: 4 servings: Calories (per serving) 104.7; protein 2.0 gm.; carbohydrates 21.6 gm.; fat 1.7 gm.; saturated fat 0.9 gm.; cholesterol 5.5 mg.; sodium 19.7 mg.. Recipe is from _Jacques Pepins Kitchen: Cooking with Claudine_ by Jacques Pepin. Posted to EAT-L Digest 04 Mar 97 by Felicia Pickering
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 638 | ||
Calories from Fat: 13 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 64.3mg | 2 % | |
Potassium 218mg | 6 % | |
Total Carbohydrate 156.4g | 46 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 156.4g | ||
Protein 4.8g | 7 % | |
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: 638
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