Directions:
- Thaw the raspberries for 30 minutes at room temperature.
- Puree them in a food processor, reserve 3 TBSP juice.
- Beat the egg yolks and sugar until pale yellow and creamy.
- Stir in the raspberry puree.
- Combine the reserved raspberry juice with the orange juice.
- Add the water.
- Sprinkle the gelatin over the juice mixture & let stand for 3-5 minutes.
- Place the bowl with the gelatin in a pan of warm water over low heat.
- Stir until the gelatin dissolves.
- Beat the egg whites until soft peaks form. Slowly add the gelatin mixture.
- Whip cream until soft.
- Add the raspberry puree and the egg whites.
- Pour into a steep sided glass dish and chill 4 hours.
- Garnish & Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.61 Kcal (949 kJ) | ||
| Calories from fat | 95.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Cholesterol | 185.99mg | 62% | |
| Sodium | 117.99mg | 5% | |
| Potassium | 154.81mg | 3% | |
| Total Carbs | 16.76g | 6% | |
| Sugars | 14.46g | 58% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 165.13 Kcal (691 kJ) | ||
| Calories from fat | 69.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 16% | |
|---|---|---|---|
| Cholesterol | 135.53mg | 62% | |
| Sodium | 85.98mg | 5% | |
| Potassium | 112.81mg | 3% | |
| Total Carbs | 12.21g | 6% | |
| Sugars | 10.54g | 58% | |
| Dietary Fiber | 0.65g | 4% | |
| Protein | 12.67g | 35% | |
| Vitamin C | 8.2mg | 19% | |
| Iron | 0.8mg | 6% | |
| Calcium | 40mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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