Fronch Toast with Raspberry Sauce
April 26, 2007 at 4:58 pm | In blahblah, recipe |
VWAV’s fronch toast, of course. I’m not happy with the pic, but no matter where I went, the light wasn’t right. this’ll have to do.
the raspberry sauce/coulis is simple to make and way tastier than store-bought spreads. this is also the one I used to make the raspberry blondies from the same cookbook, a longlong time ago.
generous 1/2 cup frozen raspberries
2 T water
1 T sugar in the raw [or other natural sweetener]
1/2 T arrowroot
1 T water
place first three ingredients in a small saucepan, bring to a boil. mix arrowroot with the 1 T water until arrowroot is dissolved. add to raspberry prep, do NOT let boil. let cook until thickened. remove from heat, set aside.
4 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
-
flickr
More Photos
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
lovin the raspberry sauce
Comment by Kate — April 26, 2007 #
this looks beautiful!
Comment by textual bulldog — April 26, 2007 #
The raspberry sauce sounds great! I am totally making it–how thick does it get? Is it like a jam?
Courtney
Comment by Courtney — April 26, 2007 #
you can make it as thick as you want depending on how much water/arrowroot you use. the one time I used it on the blondies, it got super thick because I cooked it before, and cooked it again in the oven. this time, it was really more like a sauce. but play around with the arrowroot amount, and you’ll get to see.
Comment by Celine — April 27, 2007 #