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Suggest a better descriptionPreheat oven to 375F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool. Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.) Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve. Serves 2. Bon Appetit March 1993
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 1 servings | ||
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Calories: 829 | ||
Calories from Fat: 226 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 34 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 9mg | 3 % | |
Sodium 389.9mg | 13 % | |
Potassium 954.2mg | 25 % | |
Total Carbohydrate 133.9g | 39 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 133.7g | ||
Protein 18g | 26 % | |
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: 829
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