Try this Raspberry Chocolate Dessert recipe, or contribute your own.
Suggest a better descriptionPuree raspberries in a food processor or blender. Strain and discard seeds. Place juice and pulp in a small saucepan. Stir in cornstarch until it dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate. To serve, spoon raspberry sauce onto serving plate. Place 1 slice of commercially-prepared cheesecake or pound cake over sauce. Decoratively drizzle chocolates over cake. Sprinkle with toasted pecans.
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1615 | ||
Calories from Fat: 1516 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 168.4g | 225 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 99.7g | ||
Polyunsanturated Fat 46.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 961.7mg | 25 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 10.6g | ||
Protein 21.5g | 31 % | |
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. |
Calories per serving: 1615
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