RASPBERRY CUSTARD KUCHEN

Ingredients:

​​1 ½ cups all-purpose flour, divided½  teaspoon salt½  cup cold butter2 tablespoons heavy whipping cream½  cup sugar

Filling:Filling:

3 cups fresh raspberries (other fruit can be used)

1 cup sugar

1 tablespoon all-purpose flour

2 large eggs, beaten

1 cup heavy whipping cream

1 teaspoon vanilla extract

Directions:

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.

​​Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.

Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein