I hope everyone had a delightful Christmas. We went home, and I didn’t want to leave. True statement.
So after all the Christmas cookies (which I’m still eating…like literally within the last five minutes), I feel like we need to start driving the eating habits bus in a more appropriate direction aka not off the side of a cliff. This raspberry sauce is an excellent mix-in to yogurt, and with only 3 tbsp. of sugar in the batch, it’s not too bad for you either! My favorite thing about it is you use frozen raspberries since acquiring fresh this time of year would likely prove a little costly.
- 2 tsp. cornstarch
- 3 Tbsp. sugar
- 1/3 cup water
- 12 ounces frozen raspberries, thawed (still frozen works but will just take longer)
In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute.
Pour the sauce into a mesh sieve placed over a bowl to remove seeds.
Can be served warm or cold, but store in the refrigerator.
Recipe Source: Bake at 350