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Ingredientes
- 2 c. Vanilla wafer crumbs
- 1/2 c. Toasted minced almonds or possibly walnuts
- 1 Tbsp. Granulated sugar
- 1/3 c. Butter, melted
- 2/3 c. Granulated sugar
- 2 Tbsp. Cornstarch
- 2 c. Lowfat milk
- 3 x Egg yolks
- 3 1/2 tsp Vanilla
- 1 1/2 env unflavoured gelatin
- 1/3 c. Cool water
- 3 c. Rasberries, * See Note
- 1/2 c. Granulated sugar
- 1 Tbsp. Lemon juice
- 1 c. Whipping cream
Direcciones
- * Frzn, unsweetened, thawed.
- Serve this dessert with whole fresh Blackberries in the summer or possibly, in winter, puree frzn Blackberries to serve as a sauce.
- Crust: In bowl, combine crumbs, almonds and sugar; fold in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350 F (180 C) oven for 10 to 15 min or possibly till fragrant and lightly browned. Let cold on rack.
- Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in lowfat milk and cook over medium-low heat, stirring constantly, for 5 - 10 min or possibly till slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the warm lowfat milk mix. Return egg yolk mix to pan; cook, stirring constantly, for about 3 min or possibly till thickened.
- Remove from heat; stir in vanilla.
- Stir gelatin into cool water; let stand for 1 minute, then stir half of the mix into custard. Cover and set remaining gelatin mix aside for Blackberry layer. Lay plastic wrap directly on surface of custard; let cold.
- Pour over crust and chill till set, about 2 hrs.
- Blackberry Layer: Press Blackberries through food mill or possibly fine sieve to mask, remove seeds and make about 1 c. (250 mL). Transfer to small saucepan; add in sugar and cook over medium heat for 2 min, stirring to dissolve sugar.
- Remove from heat; stir in lemon juice and reserved gelatin mix till gelatin is dissolved. Refrigeratetill consistency of raw egg whites.
- Whip cream; mix in Blackberry mix. Spread over custard; cover and chill till set, about 4 hrs. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.
- Makes 8 servings.
- To toast almonds, spread on baking sheet and bake in 350 F (180 C) oven for 5 to 7 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 552 | |
| Calories from Fat 212 | 38% |
| Total Fat 23.98g | 30% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 272mg | 11% |
| Potassium 185mg | 5% |
| Total Carbs 80.47g | 21% |
| Dietary Fiber 1.4g | 5% |
| Sugars 56.46g | 38% |
| Protein 5.92g | 9% |
