W HAT’S COOKING
food
©
VERY RASPBERRY FRAPPES
T h e ra tio o f f r u it to m ilk to g e la to is
b a la n c e d to m a k e a d rin k th a t's to o th ick
f o r a s tr a w b u t p e r fe c t f o r a sp o o n .
S u b s titu te y o u r f a v o r ite f r u its i f y o u like.
STARTTO FINISH: 15 MIN.
1
Va
cups frozen or fresh raspberries
3
Tbsp. raspberry liqueur or milk
1
Tbsp. seedless raspberry jam
2
cups raspberry or other berry
gelato or ice cream
V
a
cup milk
V3
cup chopped chocolate bars,
crushed shortbread cookies,or
chocolate wafer cookies
To top drink: Chocolate bars,
shortbread cookies, or chocolate
wafer cookies
1
. Thaw raspberries, if frozen. Place 1 cup
berries in blender or food processor. Cover
and blend or process until sm ooth. Press
pureed berries through fine-m esh sieve
into bowl. Discard seeds. Add liqueur and
jam to pureed berries; whisk until smooth.
2.
For frappe, in blender or processor
com bine berry m ixture, gelato, and milk.
Cover and blend or process just until
com bined, stopping blender to scrape
dow n sides as needed. Stir in chopped
chocolate or crushed cookies.
3.
Divide rem aining berries and frappe
betw een two chilled glasses. Top w ith
chocolate or cookies. Serve w ith long-
handled spoons. M akes 2 servings.
EACH SERVING
574 cal, 10g fa t (
6
g sa t. fat),
9
m gchol, 46 m g sodium , 109gcarbo, 7 gfiber,
Sgpro. D aily Values:3% vit.A , 52% vit. C,
13% calcium, 5% iron.
(n£)
In winter, frozen berries are better than fresh—and less
expensive—especially when they're going into the blender.
I 3 6 FEBRUARY 2009 BETTER HOMES AND GARDENS
