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Strawberries And Raspberries In Custard Sauce Recipe
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Vanilla extract||3⁄4 Teaspoon|
|Strawberries||1 1⁄2 Cup (24 tbs), halved|
|Raspberries||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 773 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 747.3 mg
Sodium 215.3 mg9%
Total Carbohydrates 129 g43%
Dietary Fiber 20.4 g81.6%
Sugars 91.4 g
Protein 27 g54.8%
Vitamin A 19.9% Vitamin C 362.7%
Calcium 60.7% Iron 28.5%
*Based on a 2000 Calorie diet
Cook over simmering water 38 minutes or until mixture thickens and coats back of a metal spoon, stirring constantly.
Pour custard into a bowl, and stir in vanilla.
Let custard sauce cool to room temperature.
Cover and chill.
Spoon about 1/3 cup custard sauce into each of 6 stemmed glasses; top each with 1/4 cup strawberries and 1/4 cup raspberries.
Garnish with mint, if desired.