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Raspberry Almond Float - Desert

Raspberry Almond Float - Desert

The delicate flavor of raspberry makes an interesting contrast with almond. Feel free to substitute or add other fresh fruit in season as desired.


  • Almond Float (see directions for link to recipe)
  • 1 1/2 cups fresh raspberries or frozen, or other fresh fruit as desired
  • 4 teaspoons lime juice
  • 4 teaspoons sugar
  • 1/3 cup coconut flakes


Earlier in the day, prepare the Almond Float up through step 3 and refrigerate. (Don't add the canned fruit cocktail).

Wash and drain the raspberries. Combine the raspberries, lime juice and sugar and process in a blender or food processor until smooth. Refrigerate until ready to serve.

To serve: cut the Almond Float into squares and pour the raspberry sauce over. Sprinkle with coconut flakes.


Nutritional Breakdown (based on 4 servings and using whole milk) - Calories 124, 22 g Carbohydrates, 2 g Protein, 4 g Total Fat, (3 g Saturated Fat), 6 mg Cholesterol, 4 g Fibre, 40 mg Sodium, 159 mg Potassium. A good source of calcium and vitamin A.

Yield: 4-6 Servings

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