RASPBERRY TOPPING RECIPES RECIPES
RASPBERRY TOPPING RECIPE: HOW TO MAKE IT
My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. —Marilyn J Cox, Sayre, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.
Nutrition Facts : Calories 82 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 32mg sodium, CarbohydrateContent 19g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 0 protein.
FRESH RASPBERRY SAUCE RECIPE | ALLRECIPES
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces Dessert Sauce Recipes
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 3 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, CarbohydrateContent 10.8 g, FatContent 0.3 g, FiberContent 3.9 g, ProteinContent 0.5 g, SugarContent 6.9 g
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