Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup frozen raspberries (includes syrup)
- (The following berries may be either fresh or frozen)
- 1 pint strawberries
- 1 cup boysenberries or blackberries
- ½ cup blueberries
- 2 oz. Triple Sec or orange juice
- 1 tsp. corn starch
- =
Directions
Thaw and puree the raspberries with the syrup in the can. Pour the raspberry puree into a shallow saucepan. Add Triple Sec and bring to a low boil. Immediately add berries and corn starch to the mixture. Bring to a second low boil again. Immediately add berries and corn starch to the mixture. Bring to a second low boil again. Immediately remove from heat. Pour over vanilla ice cream, waffles, pancakes, brownies etc.