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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 12 oz. fresh raspberries
- 1/2 cup sugar
- 1/4 cup raspberry liqueur (such as Chambord)
- 12 slices challah (1/2” thick, or brioche, cut into 3” rounds)
- 1 cup creme fraiche (greek yogurt or whipped cream)
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Directions
- In a saucepan, stir berries (reserve some for garnish), sugar and 2 tbsp liqueur over medium heat; bring to a simmer. Stir in remaining 2 tbsp liqueur, remove from heat. Spoon 1 ½ tbsp warm berry mixture into each of 4 bowls. Top each with 1 bread round. Repeat layering 2 times. Top with remaining sauce. Gently press down. Chill for 20 minutes. Dollop cream and garnish.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium50mg2% |
| Potassium210mg6% |
| Protein2g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber6g24% |
| Sugars36g |
| Vitamin A8% |
| Vitamin C40% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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