1. Whip cream until it falls in soft (not stiff) peaks when dropped from a spoon. Fold in confectioners sugar to taste. Set aside. 2. Place flour, cocoa powder, sugar, cinnamon, and salt in bowl. Stir to blend. Lightly blend eggs, oil, and vanilla together. Mix ingredients and knead by hand or by machine. Cut dough to form fettuccine or your favorite flat pasta variety. Dry dough for 10-15 minutes. 3. Cook and drain pasta, shaking briskly to drain off cooking water. Divide pasta among 4 warmed dessert plates and scatter raspberries over pasta, reserving a dozen raspberries for garnish. Top each serving of pasta with 3/4 cup (175 ml) sweetened whipped cream. Dust with cocoa powder and garnish with reserved raspberries. Serve at once. Note: If the dough seems too dry, add water (no more than 1/2 tsp at a time) to moisten until dough is of the proper consistency. If the dough seems too moist, add a mixture of flour and cocoa powder (no more than 1 tablespoon at a time). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 714 (20%)|
|Amt Per Serving||% DV|
|Total Fat 79.4g||106 %|
|Saturated Fat 44.9g||224 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 244.5mg||75 %|
|Sodium 675.7mg||23 %|
|Potassium 2079.1mg||55 %|
|Total Carbohydrate 670.4g||197 %|
|Dietary Fiber 35.4g||142 %|
|Sugars, other 635g|
|Protein 47.8g||68 %|
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Calories per serving: 3537
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