Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
696
Calories
18g
Protein
8g
Fat
140g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Liquor | 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 pound fresh raspberries
- 4 teaspoons corn flour
- 1-1/4 cup light whipping cream
- 1/3 cup icing sugar
- 3 tablespoons raspberry liquor
Directions
1
Rub raspberries through a sieve and discard seeds. Reserve puree.
2
In a saucepan, blend the corn flour smoothly with a little of the cream.
3
Stir in the remainder and add sugar and raspberry puree.
4
Cook over a gentle heat until smooth and thickened.
5
Stir in the raspberry liquor then pour into fondue pot and serve with fruit or cake.
Recipe sourced from
fandom