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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Tastes great served warm on pancakes, waffles and bread pudding Ingredients:
1 cup strained raspberries |
1 teaspoon lemon juice |
1/4 teaspoon grated lemon rind |
1 tablespoon cornstarch |
3 tablespoons sugar |
3 tablespoons cold water |
1 tablespoon butter (optional) |
Directions:
1. Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste.
2. Stir strained raspberries into paste gradually until smooth.
3. Heat in saucepan until mixture boils and thickens.
4. Stir constantly.
5. Remove from heat.
6. Add 1 Tbsp butter if desired.
7. Serve warm.
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