Raspberry Topping

RASPBERRY TOPPING



Raspberry Topping image

My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. -Marilyn J Cox, Sayre, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients: 10

1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) 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
Calories 82 calories
Fat1g fat (1g saturated fat)
Cholesterol3mg cholesterol
Sodium32mg sodium
Carbohydrate19g carbohydrate (15g sugars
Fiber2g fiber)
Protein0 protein.

Steps:

  • 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.


FRESH RASPBERRY SAUCE



Fresh Raspberry Sauce image

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Recipe From allrecipes.com

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients: 4

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste
Calories44.2 calories
Carbohydrate10.8 g
Fat0.3 g
Fiber3.9 g
Protein0.5 g
Sugar6.9 g

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.


RASPBERRY TOPPING FOR CHEESECAKE



Raspberry Topping for Cheesecake image

Posted by request. I haven't made the sauce but it was in my recipe files because the addition of maple syrup sounded delicious!

Recipe From food.com

Provided by Lorac

Categories     Sauces

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients: 4

1 (12 ounce) package lightly sweetened frozen raspberries, defrosted
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Steps:

  • Drain defrosted raspberries- reserving liquid.
  • Add water to the liquid, if needed to measure 1/2 cup.
  • In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
  • Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
  • Stir in raspberries and cool to room temperature before serving.


RASPBERRY SAUCE



Raspberry Sauce image

Serve this raspberry sauce with Red Currant and Lemon Tartlets.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 1/2 cup

Number Of Ingredients: 5

1 pint raspberries
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 teaspoon cornstarch

Steps:

  • Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.


EASY RASPBERRY SAUCE



Easy Raspberry Sauce image

Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 cups.

Number Of Ingredients: 4

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch
Calories 27 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium0 sodium
Carbohydrate7g carbohydrate (5g sugars
Fiber1g fiber)
Protein0 protein.

Steps:

  • In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.


RASPBERRY ICE CREAM SUNDAE SAUCE



Raspberry Ice Cream Sundae Sauce image

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Recipe From food.com

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients: 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)
Calories236
Fat2
SaturatedFat0.1
Sodium4.3
Carbohydrate56.4
Fiber20.3
Sugar32.7
Protein3.8

Steps:

  • Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
  • Heat the sugar and the water to gether until the sugar is dissolved.
  • Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
  • Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.


RASPBERRY COULIS



Raspberry coulis image

Make a batch of raspberry coulis to use as a fruity topping for a cheesecake, as a sauce for desserts, to swirl into yogurt or pour over ice cream

Recipe From bbcgoodfood.com

Provided by Esther Clark

Categories     Condiment

Time 10m

Yield Makes 1 x 500ml jar

Number Of Ingredients: 3

450g raspberries
½ small lemon , juiced
3 tbsp icing sugar
Calories13 calories
Fat0.1 grams fat
Carbohydrate3 grams carbohydrates
Sugar3 grams sugar
Fiber1 grams fiber
Protein0.2 grams protein

Steps:

  • Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
  • Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.


GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING



Grilled Pound Cake Sundaes with Raspberry Topping image

Recipe From foodnetwork.com

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients: 17

3 sticks unsalted butter, room temperature, divided
3 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
Ice cream
Toppings such as chocolate candies, crumbled chocolate sandwich cookies, toasted nuts
Chocolate syrup
Raspberry Topping, recipe follows
3 cups raspberries
1 tablespoon lemon juice
6 tablespoons sugar
2 tablespoons raspberry jelly

Steps:

  • Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
  • Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
  • Combine all ingredients in pot and let simmer until thickened.


RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients: 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.




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  1. Optional: You can use a muddler to mash the berries if you choose. For a more liquidy sauce, you can use a fine-mesh strainer after muddling.
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  1. Rinse your raspberries and place them in the container of your blender. Puree the berries, taking care not to over process it or it will become frothy and gritty.
  2. Rinse your raspberries and place them in the container of your blender. Puree the berries, taking care not to over process it or it will become frothy and gritty.
  3. Using a rubber spatula or wooden spoon, push the puree through the sieve leaving only the seeds behind. Move the spatula in a back and forth motion to push the puree. This may take you a few minutes but it will eventually all go through the sieve.
  4. Get a clean spatula or rinse off the one you are using. Carefully lift the sieve over the bowl and scrape off any puree that is stuck to the underside of the sieve and add it to the rest of your smooth puree.
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Cheesecake with Raspberry Sauce | Favorite Family Recipes

Recipe From : favfamilyrecipes.com
2019-12-09  · Preheat oven to 350. In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated. … ...
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  1. In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
  2. In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour melted butter over the dry mixture and stir until coated.
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