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Fruit Jelly With Cream

Foreign.Taste's picture
Ingredients
  Red currants 1 2⁄3 Pound
  Raspberries 1 2⁄3 Pound
  Water 8 Cup (128 tbs)
  Sugar To Taste
  Vanilla extract To Taste
  Potato flour/Cornstarch 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon (For Garnish)
  Slivered almonds 1 Tablespoon (For Garnish)
  Whipped cream 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Garnish)
Directions

Cook currants and raspberries in water in saucepan.
Press through fine sieve or cloth; return liquid to saucepan.
Stir in sugar and vanilla.
Blend 1/4 cup of the liquid with potato flour.
Bring remaining juice to a boil.
Stir in potato flour mixture.
Cook until thickened, stirring constantly.
Spoon into serving dish.
Garnish with sugar and slivered almonds.
Serve with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
6

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 254 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.7%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 13.8 mg4.6%

Sodium 14.1 mg0.6%

Total Carbohydrates 50 g16.5%

Dietary Fiber 14.9 g59.4%

Sugars 18.8 g

Protein 5 g9.8%

Vitamin A 1.9% Vitamin C 142.1%

Calcium 9.6% Iron 13.6%

*Based on a 2000 Calorie diet

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Fruit Jelly With Cream Recipe