Directions:
- Drain raspberries, reserving juice in a 1-cup measuring cup. Set raspberries aside. Add enough water to juice to measure 1 cup. In a saucepan, combine sugar and cornstarch; stir in raspberry juice mixture until smooth.
- Add the strawberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and raspberries. Cover and refrigerate for 30 minutes.
- In six parfait glasses, layer 2 tablespoons berry sauce, one scoop of ice cream, 2-3 tablespoons sour cream, 3 tablespoons sauce and another scoop of ice cream. Drizzle with remaining sauce. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.17 Kcal (1818 kJ) | ||
| Calories from fat | 160.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 27% | |
|---|---|---|---|
| Cholesterol | 71.05mg | 24% | |
| Sodium | 130.79mg | 5% | |
| Potassium | 414.5mg | 9% | |
| Total Carbs | 64.81g | 22% | |
| Sugars | 55.26g | 221% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 7.4g | 15% | |
| Vitamin C | 37.1mg | 62% | |
| Calcium | 218.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 166.01 Kcal (695 kJ) | ||
| Calories from fat | 61.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.83g | 27% | |
|---|---|---|---|
| Cholesterol | 27.17mg | 24% | |
| Sodium | 50.01mg | 5% | |
| Potassium | 158.49mg | 9% | |
| Total Carbs | 24.78g | 22% | |
| Sugars | 21.13g | 221% | |
| Dietary Fiber | 1.34g | 14% | |
| Protein | 2.83g | 15% | |
| Vitamin C | 14.2mg | 62% | |
| Calcium | 83.7mg | 22% | |
* 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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