Prep. Time 10 mins
Cooking Time 5 mins
Refrigeration Time 1 hr
Yields 6 servings
1 lb (500 g) frozen raspberries, in light syrup
1 1/2 tbsp (2 ml) cornstarch
2 cups (448 g) whipping cream 35 %
1 tsp (5 ml) vanilla extract
Instructions Thaw out raspberries until only few ice crystals remain. Drain raspberries and reserve syrup.
In saucepan, dilute cornstarch with some of reserved syrup. Stir in remaining syrup. Bring to boil, stirring constantly. Boil for 1 minute while stirring.
Remove from heat. Stir in raspberries and refrigerate for at least 1 hour.
Whip cream until stiff and stir in vanilla. In 6 dessert cups, layer whipped cream alternately with raspberry mixture, twice, and top with whipped cream.
Refrigerate until ready to serve.
Per serving Energy: 360 Calories
Protein: 2 g
Carbohydrate: 24 g
Calcium: 6 % / 62 mg
Fat: 29 g