First cook your pasta until Al Dente, then chill. Mix together the cream, eggs , sugar and nutmeg. Mix together the cooked chilled pasta and all the wet indigents. Add the chocolate chips and dried cranberries, mix and add into a well greased terrine mold. Bake in a water bath for about one hour until firm at 325 degrees. Chill, slick and serve with chocolate sauce. Yield: 6-8 servings NOTES : Recipe adapted from Erica Miller Recipe by: IN FOOD TODAY SHOW #INI248C
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1384g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1813 (64%)|
|Amt Per Serving||% DV|
|Total Fat 201.5g||269 %|
|Saturated Fat 94.1g||471 %|
|Monounsaturated Fat 67.9g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 4556.1mg||1402 %|
|Sodium 1519.6mg||52 %|
|Potassium 1801.7mg||47 %|
|Total Carbohydrate 138.5g||41 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 134.3g|
|Protein 132.7g||190 %|
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: 2840
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!