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Ingredientes
- 1 1/2 c. whipping cream
- 4 T confectioners' sugar
- 1/2 teaspoon vanilla
- 1 box frzn raspberries, thawed
- 2 teaspoon lemon juice
- 3 packets Equal
- 1 1/2 - 2 T cornstarch
- 1 c. semi-sweet chocolate pcs
- 1 1/2 T butter
- 1 1/2 T light corn syrup
- 1/2 c. heavy cream
Direcciones
- Beat cream listed in first part of recipe. Add in vanilla and sugar gradually. Put in refrigerator till ready to use.Run raspberries through a sieve to separate seeds from fruit. Add in remaining ingredients in second part and cook over low heat till thickened. Let cool. Mix with whipped cream mix. Place in small dishes and hollow the insides of each.
- For chocolate sauce: Over a double boiler, place chocolate in pot with butter, syrup and about a quarter of the cream. Cook over low heat till chocolate has melted, stir to blend and remove from heat. Stir in remaining cream. Place in hollows. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 236 | 73% |
| Total Fat 27.35g | 34% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 29mg | 1% |
| Potassium 270mg | 8% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 13.14g | 9% |
| Protein 4.02g | 6% |
