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Raspberry Topping

 Raspberry Topping
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
12 ServingsPrep: 15 min. + cooling

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

Directions

  • 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. Yield: 3 cups.
Nutritional Facts: 1/4 cup (calculated without ice cream) equals 82 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 32 mg sodium,

2 of 2

Raspberry Topping (continued)

Nutritional Facts: 19 g carbohydrate, 2 g fiber, trace protein.