Best Raspberry Orange Sauce Recipes

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LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE



Lemon Panna Cotta With Raspberry-Orange Sauce image

You'll love this silky-smooth dessert.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 8

3 cups heavy cream
½ cup sugar
1 ½ teaspoons very finely grated lemon zest
1 (.25 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided
1 (12 ounce) package frozen raspberries
6 tablespoons sugar
1 (6 ounce) container fresh raspberries

Steps:

  • Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
  • Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
  • Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
  • When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

ORANGE BLOSSOM CHEESECAKE WITH RASPBERRY AND POMEGRANATE SAUCE



Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce image

Provided by Jeanne Thiel Kelley

Yield Makes 12 servings

Number Of Ingredients 21

Crust:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1 1/4 cups walnuts (about 5 ounces)
6 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted
Filling:
5 (8-ounce) packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all purpose flour
2 tablespoons grated orange peel
2 teaspoons orange-flower water*
5 large eggs
2 large egg yolks
Sauce:
4 cups pomegranate juice
2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
1/4 cup sugar
1/2 cup honey
*A flavoring extract; available at some supermarkets, liquor stores, and Middle Eastern markets.

Steps:

  • For crust:
  • Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
  • For filling:
  • Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
  • Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
  • For sauce:
  • Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
  • Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

CRANBERRY ORANGE RASPBERRY SAUCE



CRANBERRY ORANGE RASPBERRY SAUCE image

Categories     Citrus     Side     Thanksgiving     Quick & Easy     Cranberry Sauce     Healthy     Boil

Yield 12-15 servings

Number Of Ingredients 6

1 C. water
1 C. sugar
12 oz. pkg. cranberries
1 small pkg. frozen raspberries
1/2 tsp. orange jest
2 T. orange juice

Steps:

  • Boil water and add sugar. Stir until sugar dissolves. Add cranberries and continue to heat on medium to allow cranberries to simmer. Heat until berries pop 10-12 min. Add raspberries orange juice, and orange jest. Stir until combined.

RASPBERRY ORANGE SAUCE



Raspberry Orange Sauce image

This sauce is wonderful over "fudgy low-fat brownies", recipe in 'zaar. Also great over icecream or other cakes. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Sauces

Time 27m

Yield 16 serving(s)

Number Of Ingredients 5

2 cups fresh raspberries or 2 cups frozen raspberries
1/2 cup orange juice
1/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Combine raspberries, orange juice and sugar in saucepan.
  • Bring to boil, stirring constantly.
  • Dissolve constarach in water.
  • Add to pan and cook stirring for 2 minutes.
  • Chill sauce until cold, about 15 minutes.

Nutrition Facts : Calories 29.5, Fat 0.1, Sodium 0.3, Carbohydrate 7.3, Fiber 1, Sugar 5.5, Protein 0.2

CHICKEN WITH ORANGE RASPBERRY SAUCE



Chicken with Orange Raspberry Sauce image

The raspberry sauce adds a touch of elegance to this easy-to-make chicken dish. Three simple seasonings further add to the chicken's flavor.-Carol Cottrill, Rumford, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons red wine vinegar

Steps:

  • Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.

Nutrition Facts : Calories 174 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

ORANGE COEURS à LA CRèME WITH STRAWBERRY RASPBERRY SAUCE



Orange Coeurs à la Crème with Strawberry Raspberry Sauce image

Categories     Blender     Berry     Dairy     Dessert     Valentine's Day     Low Fat     Raspberry     Strawberry     Anniversary     Chill     Healthy     Cottage Cheese     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
Special Equipment
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

Steps:

  • Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
  • Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
  • Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
  • Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

LEMON PANNA COTTA WITH RASPBERRY/ORANGE SAUCE



Lemon Panna Cotta With Raspberry/Orange Sauce image

This is a super simple and extremely delicious dessert that looks very elegant when served! My guests thought I had slaved over it all day and one even thought I ordered it in! Very easy, even for first time makers! I hope you enjoy it as much as my family does!

Provided by Chef Nichol

Categories     Dessert

Time 35m

Yield 8 4oz cups, 8 serving(s)

Number Of Ingredients 8

3 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons very finely grated lemon zest
1 (1/4 ounce) envelope unflavored gelatin
4 tablespoons orange-flavored liquor
1 (12 ounce) package frozen raspberries
1 (6 ounce) container fresh raspberries
6 tablespoons sugar

Steps:

  • Bring cream, 1/2 cup sugar, and lemon zest to a simmer in a large saucepan over medium-low heat.
  • Meanwhile, in a small bowl, soften gelatin in 2 generous tablespoons cold water. Whisk softened gelatin and 2 tablespoons orange liquor into cream mixture.
  • Pour cream mixture into 8 (4oz) custard cups or ramekins that have been lightly coated with cooking spray (blot excess w/ a paper towel).
  • Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Partially thaw raspberries and place in a food processor, and add remaining 6 tbsp sugar and 2 tbsp orange liquor
  • Transfer sauce to a medium bowl.
  • Stir in fresh raspberries and let stand about 1 hour.
  • When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a plate to un-mold. Spoon raspberry sauce around panna cotta and serve!
  • I substituted 4 tbsp Raspberry Lemonade(Tropicana, low sugar).
  • You can also substitute strawberries for the raspberries!

Nutrition Facts : Calories 450.9, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 36.5, Carbohydrate 38.2, Fiber 3.3, Sugar 32.2, Protein 3.1

CRANBERRY RASPBERRY ORANGE CRANBERRY SAUCE



Cranberry Raspberry Orange Cranberry Sauce image

Its my job at Christmas and Thanksgiving to make the cranberry sauce, I decided to change it up this year. It was a hit, the raspberries add just that little something and the mandarin oranges topped it off. Try it on top of plain oatmeal, adds that zip you need to breakfast.

Provided by Carol Will

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 5

12 oz fresh cranberries
1 c sugar
1 c water
6 oz fresh raspberries
1 can(s) mandarin oranges

Steps:

  • 1. Add 1 cup water and 1 cup sugar to medium kettle. Heat to a slow simmer till sugar dissolves completely.
  • 2. Slowly add washed cranberries into simmering sugar water. Let simmer for 15 minutes, stirring occasionally.
  • 3. Add fresh washed raspberries to cranberries. Continue to simmer for 15 minutes, stirring occasionally.
  • 4. Remove from heat and let cool to room temperature. Add 1 can drained mandarin oranges, stir gently. Store in refrigerator.

ORANGE CHEESECAKE WITH RASPBERRY SAUCE



Orange Cheesecake with Raspberry Sauce image

Enjoy this delicious orange flavored cheesecake served with raspberry sauce - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

1 package (9 oz) chocolate wafer cookies, crushed
6 tablespoons butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/3 cups sugar
4 eggs
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon grated orange peel
1 package (10 oz) frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch

Steps:

  • Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
  • Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
  • In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
  • Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 1/2 g

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups frozen (thawed) reduced-fat whipped topping

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

GRILLED ORANGE SLICES WITH FROZEN YOGURT AND RASPBERRY-FUDGE SAUCE



Grilled Orange Slices with Frozen Yogurt and Raspberry-Fudge Sauce image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

Cooking spray
2 oranges, sliced into rounds
2 cups vanilla frozen yogurt
1/2 cup fudge sauce
1/4 cup raspberry preserves

Steps:

  • Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
  • Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown.
  • In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm.
  • Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top.

CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Chocolate Angel Cake with Raspberry-Orange Sauce image

Number Of Ingredients 10

2 tablespoons baking cocoa
1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Raspberry-Orange Sauce (below)
1 (8-ounce) container frozen whipped topping, thawed, or 3 cups Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter)
Raspberry-Orange Sauce:
1 (10-ounce) package frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

Steps:

  • 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Stir cocoa into cake mix. Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.4- While cake is cooling, make Raspberry-Orange Sauce.5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Spread 1 cup whipped topping and slightly less than 1/2 cup sauce over 1 cake layer (sauce may not completely cover layer). Repeat with second layer. Top with remaining layer. Spread remaining sauce over top of cake. Drop remaining whipped topping in dollops on top of sauce. Store covered in refrigerator.Raspberry-Orange Sauce:Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely, about 30 minutes.High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to the cocoa and dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.1 Serving: Calories 220 (Calories from Fat 20) Fat 2g (Saturated 2g) Cholesterol 0mg Sodium 260mg Carbohydrate 48g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 2% Iron 4%.Betty's Tip: For the sauce, be sure to mix the sugar and cornstarch together before the liquid is added to prevent the cornstarch from getting lumpy. If you have any leftover sauce, it also makes a great topping for chocolate cake or ice cream!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PEACH-RASPBERRY BUNDLES WITH ORANGE CUSTARD SAUCE



Peach-Raspberry Bundles with Orange Custard Sauce image

The sauce is reminiscent of that sentimental summertime favorite, the 50/50 Bar.

Yield Makes 8 servings

Number Of Ingredients 13

1/2 cup whipping cream
1/2 cup whole milk
1/2 teaspoon grated orange peel
3 large egg yolks
1/4 cup sugar
Nonstick vegetable oil spray
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 pound peaches, peeled, chopped
1/2 cup fresh raspberries
2 1/2 tablespoons plus 8 teaspoons sugar
2 tablespoons all purpose flour
1/2 teaspoon fresh lemon juice
1 large egg white, whisked until frothy

Steps:

  • Combine cream, milk, and orange peel in heavy small saucepan. Bring to simmer. Remove from heat. Cover and let steep 15 minutes.
  • Whisk yolks and sugar in medium bowl to blend. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over medium-low heat until mixture coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 minutes (do not boil). Pour into bowl. Chill until cold, whisking occasionally, about 3 hours. (Sauce can be made 1 day ahead. Keep chilled.)
  • Line baking sheet with parchment paper and spray with nonstick spray. Roll out 1 pastry sheet to 14-inch square. Using 5-inch-diameter bowl as guide, cut out 4 circles. Transfer circles to prepared sheet; cover with plastic. Repeat with second pastry sheet. Transfer pastry circles to same baking sheet, placing atop plastic wrap. Freeze 10 minutes.
  • Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour, and lemon juice in medium bowl.
  • Roll out pastry circles on lightly floured surface to 7-inch-diameter rounds. Place 1/4 cup fruit mixture in center of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely. Place on large baking sheet. Freeze bundles at least 15 minutes. (Can be made 1 day ahead. Keep frozen.)
  • Preheat oven to 400°F. Brush bundles all over with egg white, and sprinkle each with 1 teaspoon sugar. Bake until golden, about 22 minutes. Cool on baking sheet on rack at least 10 minutes.
  • Place 2 tablespoons sauce in center of each of 8 plates. Place 1 bundle in center of each plate and serve warm.

RASPBERRY ORANGE SAUCE



Raspberry Orange Sauce image

A tasty sauce for pound cake or ice cream. Very easy to make.

Provided by Mikekey *

Categories     Fruit Sauces

Time 10m

Number Of Ingredients 4

2 c fresh raspberries
3/4 c powdered sugar, sifted
1/4 c orange liqueur (grand marnier, triple sec or cointreau)
1 Tbsp frozen orange juice concentrate, thawed

Steps:

  • 1. Place all ingredients in a blender or food processor. Process until smooth.
  • 2. NOTE: If you don't want seeds in your sauce, process berries in a food mill/sieve first and then put puree in blender with remaining ingredients.

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