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Raspberry curd tout
Trifle with pistachio nuts, digestive (biscuits), raspberries and low-fat quark
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Ingredients
Directions
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Chop the pistachio nuts coarsely. Put the cookies in a plastic bag and close them. Roll the biscuits into crumbs with the rolling pin.
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Put the raspberries in a bowl and fine them with a fork, mix in the cookie crumbs and spread evenly over the bottom of the glasses.
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Divide the curd over it and garnish with the rest of the raspberries and pistachios.
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Nutrition
425Calories
Sodium12% DV295mg
Fat28% DV18g
Protein40% DV20g
Carbs15% DV44g
Fiber16% DV4g
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