1 cup fresh raspberries
1 1/2 cups packed light brown sugar
1 teaspoon cornstarch
1 1/2 cups white sugar
4 eggs
4 1/2 cups milk
3 tablespoons baking powder
3 tablespoons Almond Liqueur
red wine to taste
3/4 cup melted butter
Preheat oven to 425 degrees F (220 degrees C).
Melt raspberries in 5-quart saucepan over medium-low heat.
Puree flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chopped, dried lemon rind, granulated sugar and salt. Warm milk in microwave. Stir in yogurt, 1 cup almonds, and 3 tablespoons chicken broth; heat until just slightly thickened. Stir in prepared sauce.
Heat butter in microwave packet-size creamer pack. Butter,