Puree the thawed fruit, then pass them through a sieve to remove the raspberries seeds. Stir in sugar to taste if need be with orange juice or liqueur Set a clump of chopped pineapple in the middle of each dessert plate; drizzle sauce around the pineapple and garnish with mint leaves. Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MC-Recipe Digest V1 #638 by email@example.com (Shermeyer-Gail) on Jun 07, 1997
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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