Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in flour and salt. Add cream and milk all at once and immediately stir vigorously over moderate heat. Continue to cook until thickened, stirring constantly. Cool, stirring occasionally. Chill. Just before serving, add raspberries gradually to sauce, stirring vigorously. Makes 6 to 8 servings. Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29 Formatted for MasterCook by Mardi Desjardins, July 14, 1997. Posted to MC-Recipe Digest V1 #674 by Mardi Desjardins
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25mg||8 %|
|Sodium 37.9mg||1 %|
|Potassium 117.3mg||3 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 30.2g|
|Protein 1.6g||2 %|
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Calories per serving: 206
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