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Suggest a better descriptionPreheat oven to 350?. Combine first 5 ingredients, and stir well. Press mixture into bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside. Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan. Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil over medium low heat, and cook 1 minute, stirring constantly. Remove from heat; add chocolate chips, stirring until chocolate melts. Stir in extracts. Add chocolate mixture to gelatin mixture (in bowl), stirring until gelatin dissolves. Place bowl over a large ice-filled bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add whipped topping, stirring gently until well-blended. Spoon evenly into tart shell. Arrange raspberries on top of tart. Gently brush raspberries with melted jelly. Chill 2 hours before serving. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 9 servings | ||
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Calories: 253 | ||
Calories from Fat: 41 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.7mg | 3 % | |
Potassium 139.3mg | 4 % | |
Total Carbohydrate 54.1g | 16 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 49.9g | ||
Protein 2.6g | 4 % | |
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: 253
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