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RASPBERRY FONDUE
Brandy-spiked raspberry sauce makes for a great warm dip. Serve this fondue-style with chunks of pound cake, biscotti and assorted fresh fruit.
Yield: Serves 4.
July 02, 2019
RASPBERRY FONDUE
Ingredients
- 1 pkg (425 g) frozen sweetened raspberries, thawed
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 tbsp brandy or orange liqueur
- Assorted fruit, cut into chunks
- Cubed pound cake
Directions
- Combine raspberries, lemon juice and sugar in a saucepan. Stir in cornstarch.
- Cook over medium heat, mashing raspberries occasionally with a potato masher, until thickened, about 5 minutes. Stir in brandy.
- May be served warm or chilled. Serve with assorted fruit and cubed pound cake.
Nutritional analysis per serving:
162 calories, 0.2 g fat, 0.8 g protein, 38 g carbohydrate, 4.7 g fibre, 3 mg sodium
*Ingredient not included in nutritional analysis.