Fruit terrine with raspberry sauce Recipe

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Fruit terrine with raspberry sauce

Artist:	_	Yield:	8
Categories:	Appetizers, Desserts, Fruits, Terrines / Mousses & Pates	Rating:	0
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Ingredients:

Procedures:

1	In food processor, process 1 pint strawberries about 3o secs.
2	Or until smooth.
3	In sm.
4	Saucepan over med-low heat, combine sugar, orange juice and lemon juice; heat about 3 min. or until sugar dissolves, stirring occasionally.
5	Add sugar mixture to strawberry puree; process about 15 secs.
6	Or just until blended.
7	Pour mixture into 9-inch square metal baking pan; stir in yogurt.
8	Freeze about 1 hour or until partially frozen.
9	Stir mixture to break up ice crystals; return to freezer for 1 hour longer.
10	Stir mixture again.
11	Transfer to 7- by -4 by 3 inch loaf pan.
12	Freeze about 3 hours or overnight until firm.
13	Prepare raspberry sauce.
14	To serve, remove terrine from freezer, dip bottom of pan into warm water.
15	With knife, loosen around edges; unmold onto platter.
16	Slice and serve with raspberry sauce; garnish with fresh strawberries and raspberries.
17	per serving: (with 2 tb sauce) 170 cal., 3gr.
18	Pro., 39gr carb., 1gr.
19	Fat, 5% cal from fat, 2mg.
20	Chol., 34mg. sod.