Dessert Topping: Raspberry Sauce by Ann

posted by Ann 09-10-98 6:50 PM

Raspberry Sauce

1 (12 ounce) package unsweetened red raspberries
1/2 cup sugar
1 teaspoon lemon juice

Thaw raspberries. In a blender, blend berries until smooth. Press through a sieve to remove seeds.

In a saucepan combine pureed raspberries, sugar and lemon juice. Heat until sugar dissolves. Cool and pour in small container; cover and chill.

Serve over cheesecake. Very good on chocolate ice cream.

(NOTE: Strawberries may be substituted for raspberries.)

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