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Raspberry-Walnut Supreme

American.Chef's picture
  Frozen red raspberries 10 Ounce
  Flour 1 1⁄4 Cup (20 tbs)
  Confectioner's sugar 1⁄3 Cup (5.33 tbs)
  Soft butter 1⁄2 Cup (8 tbs)
  Walnuts 3⁄4 Cup (12 tbs)
  Eggs 2
  Sugar 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Cornstarch 2 Tablespoon
  Lemon juice 1 Tablespoon
  Whipped cream 1 Cup (16 tbs)

Thaw raspberries; drain.
Reserve liquid.
Combine 1 cup flour, confectioners' sugar and butter.
Press mix- ture in bottom of 13 x 9-inch pan.
Bake at 350 degrees for 15 minuses.
Spoon raspberries over crust; sprinkle with walnuts.
Beat eggs with 1 cup sugar in small mixing bowl until light and fluffy.
Add salt, 1/4 cup flour, baking powder and vanilla; blend well.
Pour over walnuts.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Chill; cut into squares.
Combine 1/2 cup water, reserved liquid, remaining sugar and cornstarch in saucepan.
Cook, stirring constantly, until thickened and clear.
Stir in lemon juice; cool.
Serve sauce and whipped cream over squares.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4434 Calories from Fat 2055

% Daily Value*

Total Fat 234 g360.1%

Saturated Fat 119.3 g596.3%

Trans Fat 0 g

Cholesterol 998.4 mg332.8%

Sodium 1395 mg58.1%

Total Carbohydrates 548 g182.6%

Dietary Fiber 27.8 g111.2%

Sugars 368 g

Protein 45 g90.6%

Vitamin A 66.8% Vitamin C 13.1%

Calcium 50% Iron 65.3%

*Based on a 2000 Calorie diet

Raspberry-Walnut Supreme Recipe