Fresh Raspberry Coupe Recipe
(serves 4)

1 1/2 cups/ 375 ml
2 tbsp/ 30 ml
1 cup/ 250 ml
1 1/2 cups/ 375 ml

fresh raspberries, cleaned
orange liqueur (Cointreau)
Pastry Cream for Fruit Tarts
whipped cream

Method:

1. Divide half of raspberries between 4 dessert glasses. Sprinkle each with half of liqueur.

2. Add thin layer of pastry cream and thin layer of whipped cream.

3. Continue layering ingredients in same order until used. Refrigerate 1 hour before serving.

1 SERVING:     597 CALORIES     63g CARBOHYDRATE     12g PROTEIN     31g FAT     4.3g FIBER

 

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