| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Norwegian | Desserts, Ethnic, Norwegian, Spreads | 4 | Servings | |
INGREDIENTS
| 1 | pt | Red currants |
| 1 | pt | Raspberries |
| 2 | c | Water |
| 1/2 | c | Sugar |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 1 | t | Vanilla extract |
| servings |
INSTRUCTIONS
In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.6mg
Potassium: 275.2mg
Carbohydrates: 44g
Fiber: 7.5g
Sugar: 32.7g
Protein: 1.7g