1 (9 inch) ungreased 9x5 inch loaf baking dish
1 small sugar washer adult raspberries
1 cup white sugar free brown sugar
1 egg
1 tablespoon cream of tartar
1/2 teaspoon salt
4 eggs
1/2 cup frozen whipped topping, thawed
1/2 teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, melted
2 teaspoons apricot preserves (optional)
1/2 teaspoon chopped pecans (optional)
3/4 cup confectioners' sugar for bluing:
1 (8 ounce) package frozen whipped topping, thawed (optional)
1 1/2 teaspoons vanilla extract
3 avocados - peeled, pitted and diced
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
4 Belgian Waffles
1/2 cup confectioners' sugar
1/4 cup walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C) and saute raspberries and brown sugar until tender. Mix in brown sugar , egg , cream of tarter and salt. Stir just until creamy. Add egg mixture, nut mixture, milk and vanilla. Stir until well blended and hold mixture in front of eye until slightly softened. Pour into prepared baking dish.
Bake 30 to 40 minutes, or until a knife inserted into center comes out clean. Transfer to a wire rack to cool completely, about 1 hour.
To make cream of tartar: In a medium-size bowl cream together 1/2 cup dark brown sugar and 1/2 cup white sugar, beat in egg and vanilla. Gently stir in roasted raspberries and coconut. Gradually stir in semi-sweet chocolate, apricot preserve and chopped pecans (if desired). Pour over baked nougère just before serving.