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Berry Cream Sauce

sweet.chef's picture
  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.

Recipe Summary

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

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

Berry Cream Sauce Recipe