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Raspberry Puree

Lucy's picture
Ingredients
  Granulated tapioca 1⁄2 Cup (8 tbs)
  Water 6 Cup (96 tbs)
  Currant juice 1⁄2 Cup (8 tbs)
  Raspberries 2 Cup (32 tbs)
  Sugar To Taste
Directions

MAKING
1.In a pot, pour water and boil the tapioca and currant-juice
2.Once the tapioca turns transparent, add the raspberries and sugar to taste

SERVING
3.Served as a sauce over ice cream or cheesecake

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Cook Time: 
10 Minutes
Servings: 
2

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3.989285
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 246 Calories from Fat 8

% Daily Value*

Total Fat 0.99 g1.5%

Saturated Fat 0.03 g0.15%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6.2 mg0.3%

Total Carbohydrates 59 g19.8%

Dietary Fiber 10.4 g41.7%

Sugars 15.2 g

Protein 2 g3.8%

Vitamin A 1% Vitamin C 66%

Calcium 4.5% Iron 9.1%

*Based on a 2000 Calorie diet

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Raspberry Puree Recipe