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Suggest a better descriptionIn a medium bowl, mix banana, papaya, rum, and 2 tablespoons sugar. Puree half of this mixture in a food processor fitted with a metal blade; return puree to bowl and mix it with remaining diced fruit. Whip cream to soft peaks; add 1/4 cup sugar to cream, 1 tablespoon at a time, and continue to whip it until it forms stiff peaks. Fold fruit mixture into whipped cream until it is fully incorporated. Serve in individual bowls or goblets or a large sewing bowl. Garnish with raspberries and toasted coconut. Cooks Illustrated, Jan./Feb. 1995. Nationality: USA Course: dessert Season:any Method: food processor Start to Finish 20 minutes Preparation 5 minutes Attention 15 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook Recipe by: Cooks Illustrated, Jan./Feb. 1995. Posted to MC-Recipe Digest by "Hobbs, D B USO"
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 65 | ||
Calories from Fat: 51 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 5.9mg | 0 % | |
Potassium 40.5mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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