4 cups fresh red raspberries
4 - 5 tablespoons sugar
2 teaspoons finely shredded orange peel
2 cups whipping cream
1/4 cup raspberry liqueur (Chambord) (optional)
4 3-inch squares purchased brownies (or brownies made from a mix), cut into chunks
Set aside 8 to 10 of the raspberries. In a large bowl combine the remaining raspberries, the sugar, and orange peel. Spoon berry mixture into a 1- to 1-1/2- quart compote dish or serving bowl.
In a chilled mixing bowl combine whipping cream and liqueur (if using); beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Spoon on top of raspberry mixture. Top the whipped cream with the brownie chunks and the reserved raspberries. Makes 12 servings.
Per Serving: cal. (kcal) 263, Fat, total (g) 19, chol. (mg) 69, sat. fat (g) 10, carb. (g) 23, fiber (g) 5, pro. (g) 3, sodium (mg) 63, Percent Daily Values are based on a 2,000 calorie diet