RASPBERRY DESSERT SAUCE
This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
- Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
- Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
- Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
- Cover and store for up to 1 week in the refrigerator.
DARK CHOCOLATE RASPBERRY FUDGE
Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED ORANGE SLICES WITH FROZEN YOGURT AND RASPBERRY-FUDGE SAUCE
Provided by Robin Miller : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
- Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown.
- In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm.
- Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top.
RASPBERRY-FUDGE SAUCE
Make and share this Raspberry-fudge sauce recipe from Food.com.
Provided by Michele7
Categories Sauces
Time 35m
Yield 3 half pint jars
Number Of Ingredients 7
Steps:
- In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar.
- Set aside.
- In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly.
- Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges.
- Add sugar mixture.
- Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened.
- Remove from heat.
- Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted.
- Pour sauce into clean, dry half-pint jars.
- Seal with a lid.
- Store in the refrigerator for up to 1 week.
- Include directions with jar: heat sauce before serving.
Nutrition Facts : Calories 861.7, Fat 52.7, SaturatedFat 33, Cholesterol 162.9, Sodium 199, Carbohydrate 106.4, Fiber 7.1, Sugar 92.4, Protein 6
CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE
Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.
Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.
RASPBERRY FUDGE SAUCE
Make and share this Raspberry Fudge Sauce recipe from Food.com.
Provided by JeriBinNC
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine over low heat until melted.
- Serve over ice cream or whatever.
- Garnish with whole raspberries.
Nutrition Facts : Calories 835.7, Fat 81.4, SaturatedFat 50.4, Cholesterol 81.5, Sodium 63.5, Carbohydrate 52.4, Fiber 18.8, Sugar 7, Protein 15.8
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