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Refigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat. Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%) Source: Chef Prudhommes Louisiana Kitchen Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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|Serving Size: 1 Cup (130g)|
|Recipe Makes: 2|
|Calories from Fat: 152 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 60.2mg||19 %|
|Sodium 24.8mg||1 %|
|Potassium 52.6mg||1 %|
|Total Carbohydrate 77g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 77g|
|Protein 1.1g||2 %|
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Calories per serving: 459
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