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Name: Chinese Gooseberry Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 tb Cornflour; 1 c Cooked Chinese gooseberry; 1 c Boiled milk; 1/2 ts Vanilla; 1/8 ts Salt; 2 Eggs; 3 oz Sugar; 1/2 c Whipped cream

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INGREDIENTS

1 tb Cornflour
1 c Cooked Chinese gooseberry
1 c Boiled milk
1/2 ts Vanilla
1/8 ts Salt
2 Eggs
3 oz Sugar
1/2 c Whipped cream

Servings

INSTRUCTIONS

Method: 1. Beat the egg yolks well. Add the salt, cornflour and vanilla and after stirring add the milk gradually, continuing to stir. 2. Cook the mixture over boiling water until it thickens and stir in half the sugar. 3. Beat the egg whites until they are stiff and whilst beating add in the rest of the sugar. 4. When the yolk mixture has cooled, fold in the egg whites, the pulped gooseberries, and the whipped cream. 5. Pour the mixture into a serving bowl and place sliced gooseberries around the top. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 6/93

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 6 Servings

Calories: 253
Calories from Fat: 141 (56%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.4g
Cholesterol 379.7mg		117 %
Sodium 124.5mg		4 %
Potassium 129mg		3 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.6g
Protein 10.9g		16 %
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.

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Calories per serving: 253

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