| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | pt | Fresh strawberries |
| 1/2 | pt | Fresh raspberries |
| Superfine sugar to taste |
INSTRUCTIONS
This is from the Dean Ornish _Eat More, Weigh Less_ (yeah, right) cookbook. It's good. It's intended to be a dessert unto itself, but being a sinner, I think it goes well over ice cream or pound cake, too. Only the low fat varieties, of course.... (cough) ;) Stem the strawberries and place in a serving bowl (I also halve the strawberries, mostly because the berries we get in the markets here are so huge). Puree the raspberries in a blender or food processor with as much sugar as you need to sweeten them to taste. Strain to remove the seeds and pour over the strawberries. Set aside at room temperature for a half hour before serving. (I put them in the refrigerator for a couple of hours after giving them a slight smoosh with a potato masher.) Posted to EAT-L Digest by Kathy Rogers <kathyrogers@EARTHLINK.NET> on Sep 11, 1997
A Message from our Provider:
“You’re never too old for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 29
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 9.7mg
Potassium: 1483.3mg
Carbohydrates: 81.3g
Fiber: 26.5g
Sugar: 46.8g
Protein: 7.3g