Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs -- separated 2 oz Fresh raspberries
1 tb Sugar Hot fudge sauce

Beat yolks; add sugar. Mix. Beat whites until stiff. Fold together
lightly with a fork.

Pour mixture into lightly greased omelet pan. Cook over medium heat.
Do not stir. Let simmer until yolks become stiff (they will settle to
the bottom of the pan).

Brown whites under broiler. Sprinkle raspberries over top and fold
over. Drizzle hot fudge sauce over top and/or drizzle fudge sauce on
the plate for presentation. Serves 4.

Per serving: Calories 93.5; fat 5.1g; cholesterol 213mg;
carbohydrates 5.4g; dietary fiber 1.0g; protein 6.4g; sodium 63mg.

Per serving using egg substitute: Calories 69; fat 0.1g; no
cholesterol; carbohydrates 9.8g; dietary fiber 1.0g; protein 7.1g;
sodium 170mg.

Typed for you by Marjorie Scofield 5/7/95

Recipe By : Home Cooking Magazine, April 95

From: Marjorie Scofield Date: 05-07-95 (160) Fido:
Recipes

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