Raspberry Cream

20 minutes Prep: 5 minutes Cook: 15 minutes

121 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cups	raspberries	fresh (or 10 oz. frozen)
1	x	cream	see directions
4	each	egg yolks
1/2	cup	sugar
1/2	teaspoon	mace	ground
4	tablespoons	orange flower water	or rosewater

Directions

Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 1/2 cups).

Heat the cream and raspberry puree to just below boiling point.

Beat together the egg yolks, sugar, mace and orange-flower water.

Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth.

Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon.

Pour into serving bowl and chill.

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Nutrition Facts

Serving Size 71g

Amount per Serving

Calories 121 3% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 31.0g	10%
Dietary Fiber 3.0g	12%
Sugars 27.0g
Protein 1.0g	1%

Vitamin A	0%		Vitamin C	20%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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