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Pink Marble Pudding

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Submitted by MM

Ingredients

2 473
CUPS ML RHUBARB
fresh or frozen, or canned stewed, sweetened *
2 473
CUPS ML RASPBERRIES
fresh or frozen, or canned and sweetened
14 14
EACH EACH FIG COOKIES
crumbled *
1 237
CUP ML SUGAR
1 237
1 5
TEASPOON ML VANILLA EXTRACT
3 45
TABLESPOONS ML POWDERED SUGAR

Directions

Combine rhubarb and raspberries.

Purée them through food mill or sieve.

Place in saucepan with sugar and crumbled fig cookies.

Heat slowly, stirring constantly until fig cookies are almost blended into mixture.

When cool, place in refrigerator to chill.

Just before serving, whip cream with vanilla and confectioners’ sugar.

Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream.

Top with cream and serve very cold.

Fancy enough for a party, this is simple enough for every day.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 304 44% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 16mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 12% Vitamin C 18%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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