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