|20 ounces||Raspberries; frozen *|
|2 cups||Whipping cream; whipped|
* OR 1 pint fresh raspberries plus 2 tbls sugar Over low heat, cook raspberries until liquid is almost gone (about 15 minutes). Set aside to cool. Combine sugar and water in a medium saucepan; bring to a boil and boil rapidly for 3 minutes to soft ball stage. In a small mixer bowl, beat egg yolks until thick and lemon colored. With mixer on medium speed, slowly pour hot syrup over egg yolks; beat until thick and light. Fold in raspberries. Beat egg whites until stiff peaks form. Fold into raspberry mixture. Fold in whipped cream. Tape 2-inch standing collars of aluminum foil around 8 individual souffle dishes or cups. Spoon raspberry mixture in, filling to top of collar. Freeze. Remove collar to serve. Garnish with whipped cream and a fresh raspberry.
per serving: 407Cal, 26gFat, 39gCarb, 70mgNa, 241mgChol from L'Hostellerie Bressane, Hillsdale, New York from: Deseret News, 2/14/95 Submitted By JEANNE GEAKE On 02-17-95
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