Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 16|
|Calories from Fat: 118 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 37.9mg||12 %|
|Sodium 19.5mg||1 %|
|Potassium 76.1mg||2 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 12.6g|
|Protein 1.4g||2 %|
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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: 178
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