Berry Cream Sauce
|Quick thaw red raspberries/Strawberries||20 Ounce, thawed (2 Packages, 10 Ounces Each Birds Eye)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Cold)|
|Instant pudding and pie filling||3 Ounce (1 Package, 4 Serving Size Jell O, French Vanilla / Vanilla Flavor)|
PLACE raspberries in food processor or blender; cover.
Process until smooth; strain to remove seeds.
Pour half and half into medium bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Stir in raspberry puree.
Let stand 10 minutes or until slightly thickened.
Serving size: Complete recipe
Calories 1083 Calories from Fat 398
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 26.1 g130.4%
Trans Fat 0 g
Cholesterol 134.3 mg44.8%
Sodium 470.3 mg19.6%
Total Carbohydrates 165 g55.1%
Dietary Fiber 36.9 g147.4%
Sugars 85.6 g
Protein 18 g35.1%
Vitamin A 29.4% Vitamin C 253%
Calcium 52.3% Iron 23.1%
*Based on a 2000 Calorie diet