Iced Berries With Hot White Chocolate Sauce

INGREDIENTS

INSTRUCTIONS

Place the chocolate buttons dan double cream in a bain-marie or in a
heatproof bowl over a pan of simmering water for 20 to 30 minutes,
stirring ever so often. When the sauce is hot we are ready to go.
Divide the berries between four dessert plates and leave at room
temperature for 10 to 15 minutes, to lose a little of their chill.
Transfer the chocolate sauce into a serving jug. Place the berries in
front of your guests and pour the hot sauce at the table. Posted to
Eat-L by Erika Metzieder.  NOTES : For this simple but effective
recipe, you can buy mixed frozen  berries or just raspberries, or
freeze your own selection of berries  on a flat tray and put them into
a bag in the freezer and keep them  for a rainy day. Particularly large
berries are not recommended for  this recipe, as they don't defrost
quickly enough. Published in  Sainsbury's The Magazine April 1996.  Per
serving: 585 Calories; 47g Fat (68% calories from fat); 5g  Protein;
46g Carbohydrate; 102mg Cholesterol; 39mg Sodium  Recipe by: MARK HIX,
LE CAPRICE, LONDON, ENGLAND  Posted to EAT-L Digest 23 Jan 97 by Betsy
Burtis  <ebburtis@IX.NETCOM.COM> on Jan 24, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 109.1mg
Carbohydrates: 20.5g
Fiber: 3.4g
Sugar: 14.1g
Protein: 1g