RASPBERRY TOPPING

Raspberry Topping image

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

Time 15m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice

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, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 32mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 2g fiber), Protein 0 protein.