Fruit Jelly With Cream
|Red currants||1 2⁄3 Pound|
|Raspberries||1 2⁄3 Pound|
|Water||8 Cup (128 tbs)|
|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)|
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.
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