RASPBERRY SAUCE
Making your own raspberry sauce from scratch takes just ten minutes and makes for the perfect topping to everything from ice cream and cheesecakes to pancakes and waffles!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.
- Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg, Sugar 6 g, TransFat 0 g
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