Strawberries in Raspberry Cream
|Fresh strawberries||1 Pint|
|Fresh raspberries/Frozen raspberries||1⁄2 Pint|
|Granulated sugar||To Taste, for sprinkling|
|Orange juice||2 Cup (32 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
Method Hull strawberries, place them in a bowl, sprin- kle with granulated sugar to taste (less will be needed if frozen raspberries are used in the cream) and spoon over the orange juice and kirsch.
Cover and chill.
To prepare the raspberry cream: push rasp- berries through a nylon sieve or puree them in a blender and strain to remove the seeds.
Beat in the confectioners' sugar a little at a time.
Whip the cream until it holds a soft shape, carefully fold in the raspberry puree and spoon this over the strawberries.
Calories 485 Calories from Fat 301
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 20.8 g103.9%
Trans Fat 0 g
Cholesterol 123.3 mg41.1%
Sodium 37.2 mg1.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 6.5 g26.2%
Sugars 26.6 g
Protein 4 g8.5%
Vitamin A 32.1% Vitamin C 248%
Calcium 10.6% Iron 6.6%
*Based on a 2000 Calorie diet