Raspberry Sauce IV

Serve this pretty sauce well-chilled over ice cream and top with whipped cream, if you like


3 cups (12 servings)


1/4 cup granulated (white) sugar
2 tablespoons quick-cooking tapioca
2 (10 ounce) packages 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


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.

Estimated Time

Preparation Time: 15 minutes + cooling

Nutritional Information

1/4 cup (calculated without ice cream) equals 82 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 32 mg sodium, 19 g carbohydrate, 2 g fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit.

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