Years ago my cousin Mary Jo made this raspberry topping and I've made it a few times to serve over cheesecake. It would also be delicious over ice cream, waffles or pancakes. I prefer to strain it but you don't have to if the seeds don't bother you.
Raspberry Topping
2 6-ounce containers of raspberries
1-2 tablespoons sugar
1 teaspoon lemon juice
Use a small food processor and blend together two containers of raspberries, 1-2 tablespoons of sugar (to taste), and about 1 teaspoon of lemon juice.
Strain the sauce if you want to remove the seeds.
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