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CATEGORY CUISINE TAG YIELD
Dairy Desserts 8 Servings

INGREDIENTS

10 oz Vanilla flavored candy
coating cut into pieces
8 Small, round balloons
8 Twist ties
3 c Raspberries, chopped
3/4 c Sugar
1 T Cornstarch
1 c Whipping cream, whipped

INSTRUCTIONS

Melt candy coating in small saucepan over low heat, stirring
constantly. Pour onto 12" square of foil. Cool until lukewarm but
still melted. Meanwhile line cookie sheet with foil. Thoroughly wash
and dry balloons. Inflate each balloon to 3 1/2", twisting top and
securing with twist tie. Roll bottom of each balloon in candy  coating,
rocking back and forth across bottom and 1/3 up sides to  form bottom
of cup and scalloped edged sides. Place each on foil  lined cookie
sheet and refrigerate until set. Place half of chopped  raspberries in
food processor; process until smooth. Strain through  sieve to remove
seeds. In small saucepan, combine sugar and  cornstarch, mix well. Add
raspberry puree. Bring to a boil over  medium heat, stirring constantly
until thickened. Boil 1 minute.  Transfer to medium bowl. Add remaining
chopped raspberries; mix well.  Refrigerate until chilled. (Raspberry
mixture can be cooled quickly  by placing bowl in larger bowl or pan
filled with ice water. To  remove balloons from cups, hold opening of
one balloon with one hand  and remove twist tie, slowly letting out
air; carefully remove the  balloon. Repeat with remaining cups. To
serve, place cups on  individual serving plates. Gently fold whipped
cream into chilled  raspberry mixture; spoon mixture into cups.  Per
serving: 258 Calories; 11g Fat (39% calories from fat); 1g  Protein;
39g Carbohydrate; 41mg Cholesterol; 13mg Sodium 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: 100
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 70.1mg
Carbohydrates: 25.2g
Fiber: 3g
Sugar: 20.8g
Protein: <1g


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