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STEP ONE: In a large saucepan, melt butter and white chocolate and cool. STEP TWO: In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until thick. Add to melted butter-chocolate mixture. Flavor with juice and pulps of raspberries. STEP THREE: Beat egg whites till stiff and whip cream to soft peaks. Combine and flavor with coconut and Coco Lopez. STEP FOUR: Combine equal portions of each mixture in 12 souffle dishes. Freeze and serve with raspberry coulis and whipping cream. Recipe By : Michael A. Even of OMalleys on the Green, Anchorage, AK From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 431 (66%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 28.5g||142 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 319.5mg||98 %|
|Sodium 307.3mg||11 %|
|Potassium 225.1mg||6 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 48.1g|
|Protein 8.9g||13 %|
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Calories per serving: 652
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