Maple Frango
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INSTRUCTIONS
In a large bowl, beat the egg yolks until light colored and thick. In a saucepan bring the maple syrup to a boil, but watch carefully, as it will quickly bubble over once it begins to boil. Slowly pour the hot syrup into the egg yolks, beating constantly. When all is well mixed, let cool. Fold in the whipped cream and freeze 3 to 4 hours before serving. Recipe from: Staffords in the Field, Choconia, New Hampshire Source: Yankee Magazines Christmas in New England, 1995
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (68g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 216 | ||
| Calories from Fat: 162 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18g | 24 % | |
| Saturated Fat 6.5g | 32 % | |
| Monounsaturated Fat 8g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 839.1mg | 258 % | |
| Sodium 32.6mg | 1 % | |
| Potassium 74.1mg | 2 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.4g | ||
| Protein 10.8g | 15 % | |
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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. |
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Calories per serving: 216
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