| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Food networ, Food2 | 4 | Servings |
INGREDIENTS
| 6 | oz | Sugar |
| 5 | T | Water |
| 1 | lb | Raspberries |
| 1/2 | pt | Double cream |
| 1/2 | pt | Greek yoghurt |
| 2 | oz | Vanilla sugar |
| Mint leaves |
INSTRUCTIONS
Put the 6oz of sugar with the water in a saucepan. Dissolve the sugar slowly, then bring to the boil. The syrup will start to thicken just before it begins to brown. You must watch it now as it turns and burns very quickly. When a rich caramel colour, pour onto an oiled baking sheet and leave to set. In the meantime, whip up the cream until it begins to hold its shape and stir into the yoghurt. Add the sugar to taste. Put your raspberries into the serving dish and pour over the cream mixture. Crack the caramel on the baking sheet gently, trying to keep the pieces large. Then arrange or simply sprinkle the caramel over the top. Pop a few mint leaves amongst the caramel to finish it off. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 7.2mg
Sodium: 53mg
Potassium: 185.8mg
Carbohydrates: 65.8g
Fiber: 7.5g
Sugar: 52.8g
Protein: 2.1g