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Thursday, February 25, 2016

Thursday Recipe - Raspberry Blueberry Sauce

We had a really good dessert at a church meeting the other night. It was a cheesecake type thing with a berry sauce over the top. It was loaded with dairy and wheat. My daughter was very disappointed she couldn't have any. I did give her the white chocolate heart on top of mine. She licked the berry sauce off and told me if she couldn't eat the dessert, she wanted the berry sauce. It was that good.

We tried to create a version that she could eat. I used a vanilla mousse mix* and Simple Truth Coconut Milk** to make a base and then cooked up a berry sauce to spoon over the top. It wasn't the same, but it was tasty. This is my version of that sauce.

*Found the mousse mix online - Southern Gourmet. I just used the coconut milk instead of cow milk. It turned out great. It does need to refrigerate for a while to cut the coconut taste, though.

**You can find this at a Kroger brand store. We used to buy it at Smith's but they aren't here in Washington so we found it at Fred Meyer's. My daughter prefers this for pouring over cereal or drinking straight.

Raspberry Blueberry Sauce

1 c. raspberries, fresh or frozen
1 c. blueberries, fresh or frozen
1/4 c. sugar (more if you like it sweeter)
1 T. lemon juice
2 T. cornstarch

Mix everything together in a small saucepan. Cook over med-low heat, stirring often, until mixture comes to a boil. Remove from heat, set aside and let it cool. Stir well before serving.

Goes great over vanilla pudding, cheesecake, pancakes, waffles, cake, or anything else you can think of that might go with a sweet berry sauce.

Mix it up and try other berries like blackberries or strawberries.

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