Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup unsalted butter
- 3/4 cup whole milk
- 3 large eggs
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract (choose fair trade)
- 2 cups raspberries (about 9 ounces)
Directions
Melt - Preheat over to 400 F. In oven, melt butter in a 9-inch pie plate, about 6 minutes
Blend - In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth. 30 seconds
Bake - distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 Tbl sugar and bake until slightly puffed and just set in middle. 20 to 25 minutes. Heat broiler and broil until top is deep golden brown. 2 to 3 minutes. Serve warm.
Per serving; 254 cal; 11.4g fat (6.2 g sat fat);5.8g protein; 33.2 g carb; 3g fiber
Category:Dessert
Category:Raspberry