Line four 6-ounce ovenproof dishes or custard cups with raspberries or other fruit. Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes then pour over fruit. Chill 1 hour. Sprinkle top of puddings with brown sugar. Place under preheated broiler until sugar melts and bubbles. Watch carefully during this step. Then sugar shouldnt burn. Cool to room temperature or chill until ready to serve. If chilled, remove from refrigerator 15 minutes before serving. Yield: 4 servings. ARKANSAS GAZETTE, 1987 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (75%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 79.6mg||24 %|
|Sodium 94mg||3 %|
|Potassium 302.7mg||8 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.2g|
|Protein 6.8g||10 %|
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Calories per serving: 296
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