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Raspberry Parfait Recipe
|Raspberries||450 Gram (1 Pound)|
|Cream||200 Milliliter (6 Fluid Ounce)|
|Cream cheese||120 Gram (4 Ounce)|
|Icing sugar||250 Gram (8 Ounce)|
Calories 392 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 24.3 mg
Sodium 126.5 mg5.3%
Total Carbohydrates 77 g25.7%
Dietary Fiber 4.9 g19.5%
Sugars 56.5 g
Protein 3 g6.5%
Vitamin A 6.7% Vitamin C 32.7%
Calcium 10.9% Iron 3.3%
*Based on a 2000 Calorie diet
1 Wash the raspberries and liquidise into a puree.
2 Push through a nylon sieve to remove the seeds.
3 In a mixer whisk the cream cheese and icing sugar together.
4 Add the raspberry puree and mix well.
5 Whip the cream until stiff and stir into the mixture.
6 Place the mixture in a ring tin, 21 b (900 g) loaf tin or small ramekins, lined with clingfilm.
7 Freeze overnight.
8 Remove from the freezer.
9 Just before serving garnish with fresh raspberries.