Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Frozen raspberries
1/2 c Maple syrup,
Brown sugar -- packed,
Or honey -- or to taste
1/2 ts Ground nutmeg
1 ts Lemon juice
2 tb Cornstarch or
Arrowroot powder,
MIX WITH
2 tb Cold water

Place raspberries, sweetener, nutmeg and lemon juice in blender
container. Process on high speed until pureed. Strain out seeds and
discard. Place puree in 2-quart saucepan. Bring to boil. Reduce heat
to medium. Stir in cornstarch mixture and cook, whisking frequently,
until sauce thickens to consistency of whipping cream, 10 to 12
minutes. Let cool slightly before serving. Makes 6 servings.

NOTES : This raspberry sauce is stunning with angel food cake.
Copyright Los Angeles Times

Recipe By : Los Angeles Times - Prodigy

From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co

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