- ½ cup milk
- 3 tablespoons cornstarch
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 10-ounce package frozen raspberries in light syrup, defrosted and drained in a sieve set over a bowl
- 1 tablespoon fresh lemon juice
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
666 calories; 46 grams fat; 28 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 9 grams dietary fiber; 37 grams sugars; 6 grams protein; 169 milligrams cholesterol; 74 milligrams sodium
Two and a half cups
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.