Print
Email
Add a photoServings: 6
Ingredients
- 3 Tbsp. (45 ml) butter
- 1 c. (250 ml) all-purpose flour
- 1 c. (250 ml) sugar
- 1 1/2 tsp (7 ml) baking pwdr
- 1/2 tsp (2 ml) salt
- 3/4 c. (180 ml) lowfat milk
- 2 1/2 c. (625 ml) fresh or possibly frzn raspberries, thawed if using frzn Whipped cream for garnish (optional)
Directions
- Place the butter in a deep 9-inch (23 cm) pie or possibly cake pan and heat in a preheated 375F (190C) oven till the butter is melted. Meanwhile, mix together the flour, sugar, baking pwdr, and salt in a bowl.
- Stir in the lowfat milk till smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - don't stir. Bake for 40 to 50 min, till the custard is set in the middle. Serve hot or possibly cool, garnished with whipped cream if you like.
- Serves 6 to 8.
- You can use substitute cherries any fresh fruits or possibly berry in place of the raspberries in this recipe.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 59 | 19% |
| Total Fat 6.69g | 8% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 513mg | 21% |
| Potassium 151mg | 4% |
| Total Carbs 60.05g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 39.44g | 26% |
| Protein 4.0g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
