- 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
- or until thickened. Transfer to a bowl; refrigerate until chilled.
- Spread topping over filling. Garnish with remaining berries. Yield:
- 8 servings.
Nutritional Facts: 1 piece equals 507 calories, 28 g fat (14 g saturated fat), 70 mg cholesterol, 196 mg sodium, 61 g carbohydrate, 4 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.