Raspberry Puree Recipe

Raspberry Puree
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings8Cuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Quick cooking tapioca1⁄4 Cup (4 tbs)
 Water3 Cup (48 tbs)
 Currant juice1⁄2 Cup (8 tbs)
 Raspberries2 Cup (32 tbs)
 Sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 51 Calories from Fat 2

% Daily Value*

Total Fat 0.25 g0.38%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.5 mg0.1%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.6 g10.2%

Sugars 5.4 g

Protein 0.46 g0.93%

Vitamin A 0.2% Vitamin C 16.5%

Calcium 1% Iron 1.9%

*Based on a 2000 Calorie diet

Directions

Boil tapioca in water and currant juice.
When tapioca is transparent, add raspberries and sugar to taste.
Serve cold in sherbet glasses.
Serves 8.
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