Directions:
- Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
- In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled.
- Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.53 Kcal (1355 kJ) | ||
| Calories from fat | 93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.33g | 16% | |
|---|---|---|---|
| Cholesterol | 136.52mg | 46% | |
| Sodium | 51.18mg | 2% | |
| Potassium | 246.72mg | 5% | |
| Total Carbs | 54.32g | 18% | |
| Sugars | 46.56g | 186% | |
| Dietary Fiber | 6.67g | 27% | |
| Protein | 5.88g | 12% | |
| Vitamin C | 28.5mg | 48% | |
| Iron | 2.3mg | 13% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 142.71 Kcal (597 kJ) | ||
| Calories from fat | 41.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 16% | |
|---|---|---|---|
| Cholesterol | 60.22mg | 46% | |
| Sodium | 22.58mg | 2% | |
| Potassium | 108.83mg | 5% | |
| Total Carbs | 23.96g | 18% | |
| Sugars | 20.54g | 186% | |
| Dietary Fiber | 2.94g | 27% | |
| Protein | 2.59g | 12% | |
| Vitamin C | 12.6mg | 48% | |
| Iron | 1mg | 13% | |
| Calcium | 24.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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