Directions:
- In a small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds. Add enough water to juice to measure 1 cup liquid. In a large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
- Place remaining raspberries in pastry shell; pour glaze over top. Refrigerate for 2-3 hours or unto set. Serve with whipped cream if desired. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.79 Kcal (1444 kJ) | ||
| Calories from fat | 153.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 26% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 0% | |
| Sodium | 131.85mg | 5% | |
| Potassium | 152.79mg | 3% | |
| Total Carbs | 46.76g | 16% | |
| Sugars | 18.39g | 74% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 2mg | 11% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 219.94 Kcal (921 kJ) | ||
| Calories from fat | 97.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 26% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 84.11mg | 5% | |
| Potassium | 97.46mg | 3% | |
| Total Carbs | 29.83g | 16% | |
| Sugars | 11.73g | 74% | |
| Dietary Fiber | 4.2g | 26% | |
| Protein | 2.39g | 8% | |
| Vitamin C | 13.6mg | 36% | |
| Iron | 1.3mg | 11% | |
| Calcium | 18.3mg | 3% | |
* 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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