Raspberry Topping
TOTAL TIME: Prep: 15 min. + cooling
YIELD: 3 cups.
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
Ingredients
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1/4 cup sugar
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2 tablespoons quick-cooking tapioca
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2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
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1/2 cup water
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1 cinnamon stick
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1/8 teaspoon salt
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Dash ground nutmeg
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1/3 cup lemon juice
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1 tablespoon butter
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Ice cream of your choice
Directions
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1.
In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
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2.
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.
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3.
Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.
Nutrition Facts
1/4 cup: 82 calories, 1g fat (1g saturated fat), 3mg cholesterol, 32mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 0 protein.
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