Directions:
- Mash 1 cup raspberries and press through a strainer. Reserve enough juice to measure 1/4 cup. Discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add strawberries and cook over low heat until mixture comes to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in lemon juice and remaining raspberries; cool.
- In two parfait glasses, layer half the ice cream, a fourth of the berry sauce, half the sour cream and a fourth of the berry sauce. Repeat layers. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.19 Kcal (1713 kJ) | ||
| Calories from fat | 152.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.94g | 26% | |
|---|---|---|---|
| Cholesterol | 62.11mg | 21% | |
| Sodium | 118.01mg | 5% | |
| Potassium | 476.37mg | 10% | |
| Total Carbs | 62.11g | 21% | |
| Sugars | 47.18g | 189% | |
| Dietary Fiber | 7.86g | 31% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 48.1mg | 80% | |
| Iron | 1.4mg | 8% | |
| Calcium | 218.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 138.73 Kcal (581 kJ) | ||
| Calories from fat | 51.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 26% | |
|---|---|---|---|
| Cholesterol | 21.06mg | 21% | |
| Sodium | 40.01mg | 5% | |
| Potassium | 161.51mg | 10% | |
| Total Carbs | 21.06g | 21% | |
| Sugars | 15.99g | 189% | |
| Dietary Fiber | 2.66g | 31% | |
| Protein | 2.47g | 15% | |
| Vitamin C | 16.3mg | 80% | |
| Iron | 0.5mg | 8% | |
| Calcium | 74mg | 22% | |
* 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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