Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Raspberry Cream

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Yield

4
servings

Prep

5
min

Cook

15
min

Ready

20
min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups raspberries
fresh (or 10 oz. frozen)
Camera
1 x cream
see directions
*Camera
4 each egg yolks
*Camera
½ cup sugar
Camera
½ teaspoon mace
ground
*Camera
4 tablespoons orange flower water
or rosewater
*

Ingredients

Amount Measure Ingredient Features
355 ml raspberries
fresh (or 10 oz. frozen)
Camera
1 x cream
see directions
* Camera
4 each egg yolks
* Camera
118 ml sugar
Camera
2.5 ml mace
ground
* Camera
60 ml orange flower water
or rosewater
*

Directions

Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2½ cups).

Heat the cream and raspberry purée 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.



Back to top arrow * not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 1213% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 20%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe