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Suggest a better description1. To thaw raspberries, place pouches in Microwave Oven and heat, uncovered, 1 minute. Allow to stand 1 minute and then heat an additional 1 minute. Allow to stand 1 minute to distribute the heat. If not completely thawed, heat an additional minute. 2. Pour thawed berries and juice into the container of a blender and blend until smooth. Berries may also be pressed through a sieve or food mill. 3. In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved. 4. Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries. 5. Chill several hours or overnight. 6. Serve garnished with a dollop of sour cream.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 145 | ||
Calories from Fat: 37 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 597.3mg | 21 % | |
Potassium 109.4mg | 3 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 25.2g | ||
Protein 2.4g | 3 % | |
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: 145
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