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Health and Beauty

Baked Raspberry Creams

Fresh red fruit individual baked desserts

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Calories	370
Total Fat	27g
Saturated Fat	15g
Total Carbohydrate	27g
Sugars	18g

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Serves: 6

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Total Time: 50

Prep Time: 20

Cook Time: 30

Ingredients

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Whisk together two large eggs

, plus two large egg yolks and 50g (2oz) caster sugar . Strain into 250g (9oz) puréed raspberries , pour in a 284ml carton double cream and stir well. Divide mixture between six 150ml (1?4 pint) ramekins, put in a roasting tin and pour enough hot water around the dishes to come halfway up the sides. Cover with oiled greaseproof paper and bake at 170°C (325°F) mark 3 for 30-35min or until just set. Lift dishes out of the roasting tin; cool, cover and chill overnight. Spoon 450g (1lb) mixed raspberries, strawberries and redcurrants on top of the creams and dust with icing sugar, then serve.
cals per serving; 27g fat (of which 15g saturates); 27g carbs; 18g added sugar per serving
PREPARE AHEAD Make the creams but don't top with berries and icing sugar. Chill for up to two days.
TO SERVE Decorate with berries and icing sugar.
COOK'S TIPS To purée the raspberries, blend in a food processor, then press through a sieve with the back of a spoon to remove the pips. Save 150cals by replacing the double cream with whipping cream. These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.