Publicidad
Idiomas disponibles
Idiomas disponibles
RASPBERRY SAUCE
•
1 Pint Fresh
Raspberries
•
¼ Cup White Sugar
•
2 Tbsp. Orange Juice
•
2 Tbsp. Cornstarch
•
1 Cup Cold Water
CINNAMON SAUCE
•
1 Cup Water
•
2 Tbsp. Butter
•
½ Cup Brown Sugar
•
1 Tsp. Cinnamon
•
2 Tsp. Corn Starch
SWEET VANILLA SAUCE
•
1 Cup Greek Yogurt
•
1 Tsp. Vanilla Extract
•
½ Cup Confectioners'
Sugar
Combine the raspberries, sugar, and orange
juice in a saucepan. Whisk the cornstarch into
the cold water until smooth. Add the mixture
to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly,
until the desired consistency is reached. The
sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld
immersion blender and strain it through a fine
sieve. Serve warm or cold. The sauce will keep
in the refrigerator for up to two weeks.
Bring 1 cup water, 2 Tbsp. butter, ½ cup brown sugar and 1
tsp. cinnamon to boil in a small saucepan over medium heat.
In a small bowl, dissolve corn starch in 2 tsp. water;
whisk into hot syrup for a smooth sauce. Cover.
Serve warm.
Whisk together yogurt, vanilla extract, and
confectioners' sugar in a bowl until smooth.
Refrigerate for at least 30 minutes before serving.
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