Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Passion Fruit | 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
- 350g/12oz/2 cups raspberries, fresh
- or frozen
- 45ml/ 3 tbsp caster sugar
- 2 passion fruits
- 700g/ 1/2lb/4cups small strawberries
- 8 plain finger biscuits, to serve
Directions
When buying strawberries choose fruit that is brightly colored, firm and unblemished.
For the best flavor, serve the berries at room temperature.
The delicate flavor will then be at its most intense.
Place the raspberries and sugar in a saucepan and cook over a low heat, with stirring occasionally, until simmering.
Cook gently for 5 minutes, then leave to cool.
Halve the passion fruits and scoop out the seeds and juice.
Pour the raspberries into a blender or food processor, add the passion fruit pulp and blend for a few seconds.
Rub the fruit sauce through a fine nylon sieve to remove the seeds.
Fold the strawberries into the sauce, then spoon into four stemmed glasses. Serve with plain finger biscuits.
Category:Egyptian Recipes
Category:Egyptian Desserts