Raspberry sauce is quick, easy and the perfect addition to so many dishes. It looks so pretty drizzled over a slice of cheesecake or a scoop of vanilla ice cream. Every time I eat it, I start dreaming of a bright and sunny summer day. Most of us could use a little warm sunshine on this cold winter day.
This recipe is the sauce that keeps on giving. Drizzle the sauce over yogurt, cheesecake, french toast or a scoop of vanilla ice cream. Since I’ve been on a yogurt kick lately, I drizzled a little in my parfait one morning. You could even drizzle it over some brownies or or a slice of chocolate cake. I confess, I drizzled this over a slice of chocolate cake and it was divine. Because, after all, who doesn’t love the combination of chocolate and raspberry.
Heat all of the ingredients in a pan and strain through a fine mesh sieve to remove the seeds. Within minutes, you are ready to add this beautiful sauce to your favorite dish.
- 2 1/2 teaspoon cornstarch
- 3 tablespoon sugar
- 1/3 cup water
- 12 ounces frozen raspberries thawed
- In a small saucepan, combine the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Once boiling, cook and stir for one additional minute.
- Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.
Nutrition InformationCalories: 335, Fat: 2g, Sodium: 8mg, Potassium: 513mg, Carbohydrates: 81g, Fiber: 22g, Sugar: 50g, Protein: 4g, Vitamin A: 2.3%, Vitamin C: 108%, Calcium: 8.5%, Iron: 13%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.