Martha Stewart Buttermilk Custard With Raspberry Sauce Recipe

Total time: 195 minutes

Keto Friendliness Gauge

Net Carbs are 18% of calories per serving, at 39g per serving. The amount is risky for the keto diet, but still keto-friendly. Your eating options afterward may be limited, so take anticipated meal consumptions into consideration.

How keto-friendly is Martha Stewart Buttermilk Custard With Raspberry Sauce? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Buttermilk Custard With Raspberry Sauce Recipe

  • Net Carbs are 18% of calories per serving, at 39g per serving. This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs. Take into consideration whether you intend to consume additional meals or what you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Buttermilk Custard With Raspberry Sauce Recipe Nutrition Label

Nutrition Facts

Serving Size: 4 servings   ( 199 g )
Amount Per Serving
Calories: 222
Total Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 1g
Trans Fat: 0g
Cholesterol: 15mg
Sodium: 189mg
Total Carbohydrates: 42g
Dietary Fiber: 3g
Sugar: 39g
Protein: 5g
Calcium: 150mg Iron: 0mg
Potassium: 246mg Vitamin A: 43mcg
Vitamin C: 13mg Vitamin D: 0mcg

Ingredients

  • 1 1/2 teaspoons unflavored gelatin
  • 1/2 cup half-and-half
  • 1/2 cup sugar
  • 1 1/2 cups buttermilk
  • 1/8 teaspoon vanilla extract
  • 6 ounces fresh or 10 ounces frozen raspberries (about 1 1/4 cups), plus more for garnish
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon fresh lemon juice

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)