Don't miss another issue…      Subscribe

Raspberry Parfait

 

102

Yield

8

servings

Prep

25

min

Cook

5

min

Ready

4

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

404.6 ml/g raspberries
fresh or 30 oz, frozen, thawed, drained
79 ml sugar
237 ml heavy whipping cream
79 ml egg whites
118 ml sugar
30 ml framboise (raspberry brandy)
*

Directions

Coarsely mash the raspberries in a food mill, or processor or with back of a large spoon.

Place the mashed fruit in a saucepan with ⅓ cup sugar and bring to a boil.

Boil gently, stirring often, for 5 minutes.

Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cool in a freezer or a refrigerator.

Meanwhile whip 1 cup of cream until stiff; refrigerate.

Beat the egg whites until they form soft peaks; then gradually add ½ cup sugar and continue to beat until stiff and shiny.

Partially fold in the cooled raspberry purée and framboise; add whipped cream and gently fold until blended.

Pour mixture into springform pan and freeze for several hours or overnight.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 20250% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 28mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 12%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed