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Add a photoServings: 8
Ingredients
- 14 ounce Raspberries, fresh (about 3 1/2 c) Or possibly
- 30 ounce Raspberries, frzn, thawed liquid removed
- 1/3 c. Sugar
- 1 c. Whipping cream
- 1/3 c. Egg whites
- 1/2 c. Sugar
- 2 Tbsp. Framboise, (raspberry brandy) Or possibly
- 2 Tbsp. Raspberry liqueur
Directions
- Coarsely mash the raspberries in a food mill, or possibly processor or possibly with back of a large spoon. Place the mashed fruit in a saucepan with 1/3 c. sugar and bring to a boil. Boil gently, stirring often, for 5 min.
- Strain the boiled fruit to eliminate the seeds. Transfer the strained liquid to a shallow bowl and cold in a freezer or possibly a refrigerator.
- Meanwhile whip 1 c. of cream till stiff; chill.
- Beat the egg whites till they form soft peaks; then gradually add in 1/2 c. sugar and continue to beat till stiff and shiny.
- Partially mix in the cooled raspberry puree and framboise; add in whipped cream and gently fold till blended.
- Pour mix into springform pan and freeze for several hrs or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 63 | 28% |
| Total Fat 7.15g | 9% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 28mg | 1% |
| Potassium 255mg | 7% |
| Total Carbs 40.01g | 11% |
| Dietary Fiber 9.7g | 32% |
| Sugars 28.29g | 19% |
| Protein 3.32g | 5% |
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