Raspberry Chiffon Recipe

Summary

Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Frozen raspberries10 Ounce (1 Packet)
 Raspberry jelly3 Ounce
 Thick cream1⁄4 Pint
 Egg whites2
 Sponge finger biscuits8

Nutrition Facts

Serving size

Calories 336 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 41.1 mg

Sodium 86.4 mg3.6%

Total Carbohydrates 51 g17.1%

Dietary Fiber 4.8 g19.1%

Sugars 26.9 g

Protein 6 g12.9%

Vitamin A 8.8% Vitamin C 0.62%

Calcium 2.2% Iron 0.34%

*Based on a 2000 Calorie diet

Directions

1. Thaw raspberries according to the instructions on the packet. Strain well, saving the juice.
2. Bring juice to the boil, dissolve the jelly in it and make up to 3/4 pint with cold water. Leave in a cool place until beginning to set.
3. Whisk the cream until thick.
4. Whisk the egg whites until stiff.
5. Fold the cream, egg whites and raspberries into the jelly, mix well together.
6. Pile into a glass bowl, leave to set.
7. Serve with sponge finger biscuits.
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