Raspberry Sauce Recipes | Taste Recipes

Berry Curd

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

1 cup chopped fresh strawberries
1 cup fresh raspberries
1/3 cup sugar
1 tablespoon cornstarch
3 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract

Directions

Place strawberries and raspberries in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds.
In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla.
Transfer to a bowl; cool. Press plastic wrap onto surface of curd; refrigerate until cold. Serve or transfer to covered jars and refrigerate up to 2 weeks.

Nutrition Facts

2 tablespoons: 66 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.

Freezer Raspberry Sauce

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

10 cups fresh raspberries, divided
3 cups sugar
1 cup light corn syrup
1 package (3 ounces) liquid fruit pectin
2 tablespoons lemon juice

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Directions

Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally.
In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries.
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months.
Thaw frozen sauce in refrigerator before using.

Nutrition Facts

2 tablespoons: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 0 protein.

Berry Coulis with Dutch Pancakes

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 cup frozen unsweetened strawberries
1 cup frozen unsweetened blueberries
1/2 cup frozen unsweetened blackberries
1/2 cup frozen unsweetened raspberries
3 tablespoons honey
1 teaspoon almond extract
PANCAKES:
3 large eggs
1-1/2 cups 2% milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
Sweetened whipped cream and maple syrup, optional

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Directions

In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer until thickened, 20-25 minutes. Remove from heat; stir in extract.
In a large bowl, whisk eggs, milk and vanilla. In a small bowl, mix flour, cinnamon, salt and baking powder; add to egg mixture and mix well.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack pancakes between pieces of waxed paper or paper towels.
Spoon about 1 tablespoon berry mixture down the center of each pancake; roll up. If desired, top with whipped cream and syrup.

Nutrition Facts

4 filled pancakes: 233 calories, 4g fat (2g saturated fat), 98mg cholesterol, 185mg sodium, 41g carbohydrate (17g sugars, 3g fiber), 8g protein.

Raspberry Cheesecake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

CRUST:
3/4 cup all-purpose flour
3 tablespoons sugar
1 teaspoon finely shredded lemon zest, divided
6 tablespoons butter
1 large egg yolk, lightly beaten
1/2 teaspoon vanilla extract, divided
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/4 cup milk
1/4 teaspoon salt
2 large eggs
1 large egg yolk
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries, thawed and crushed
1 tablespoon cornstarch
1/2 cup black or red currant jelly
TOPPING:
3 cups fresh or frozen whole raspberries

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Directions

For crust, combine flour, sugar and half of lemon zest. Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed. Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.
For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt. Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon zest.
Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.

Nutrition Facts

1 slice: 313 calories, 14g fat (8g saturated fat), 108mg cholesterol, 178mg sodium, 43g carbohydrate (31g sugars, 3g fiber), 5g protein.

Black Raspberry Dumplings

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 quart fresh or frozen black raspberries
1-1/4 cups sugar, divided
1 cup water
3 tablespoons cornstarch
3 cups prepared baking mix
1 cup milk
Additional sugar, optional
Ground nutmeg, optional

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Directions

In a 6-qt. pan, combine raspberries, 1 cup sugar, water and cornstarch; stir to blend. Bring to a boil, stirring often. Reduce heat to low.
Meanwhile, combine baking mix, milk and remaining sugar in a bowl. Mix until a soft dough forms. Drop dough by spoonfuls onto berries. Cook over low heat, uncovered, 10 minutes. Cover and cook 10-15 minutes more, or until dumplings are cooked through.
For glazed effect, sprinkle dumplings with additional sugar and a dash of nutmeg before serving.

Nutrition Facts

1/2 cup: 292 calories, 7g fat (2g saturated fat), 3mg cholesterol, 466mg sodium, 56g carbohydrate (28g sugars, 4g fiber), 4g protein.

Raspberry Curd

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1-2/3 to 2 cups fresh or frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons butter
3 large egg yolks

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Directions

Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve.
In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes.
Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Nutrition Facts

2 tablespoons: 75 calories, 3g fat (2g saturated fat), 51mg cholesterol, 18mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein.

Snowflake Pudding

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 envelope unflavored gelatin
1-1/4 cups cold 2% milk, divided
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/3 cups sweetened shredded coconut, toasted
1 cup heavy whipping cream, whipped
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 teaspoons cornstarch
1/2 cup red currant jelly

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Directions

In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours.
Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

Nutrition Facts

1 serving: 453 calories, 23g fat (16g saturated fat), 58mg cholesterol, 294mg sodium, 60g carbohydrate (53g sugars, 3g fiber), 4g protein.

White Cake with Raspberry Sauce

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

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Directions

Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.

Rice Pudding with Raspberry Sauce

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups water
1 cup long grain rice
3 cups milk
3/4 to 1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen raspberries, thawed
2 tablespoons cornstarch

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Directions

In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.
Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

Nutrition Facts

1 cup: 210 calories, 5g fat (4g saturated fat), 8mg cholesterol, 31mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.

Berries with Sour Cream Sauce

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey

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Directions

In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.

Nutrition Facts

3/4 cup: 147 calories, 4g fat (3g saturated fat), 15mg cholesterol, 32mg sodium, 25g carbohydrate (19g sugars, 6g fiber), 4g protein.

Berry Compote Topping

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 cup sugar
1/3 cup cornstarch
1 cup cold water
1/2 cup lemon juice
1/2 cup maple syrup
4 cups fresh strawberries, halved
2 cups fresh raspberries
2 cups fresh blackberries

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Directions

In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts

1/3 cup: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 1g protein.

Homemade Raspberry Sauce

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2-1/2 cups fresh or frozen raspberries
2 teaspoons lemon juice

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Directions

In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.

Nutrition Facts

1 tablespoon: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.

Raspberry Topping

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

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

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Directions

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.

Nutrition Facts

1/4 cup: 82 calories, 1g fat (1g saturated fat), 3mg cholesterol, 32mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 0 protein.

Panna Cotta with Mixed Berries

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 envelope unflavored gelatin
3 cups whole milk
1/3 cup sugar
1/2 teaspoon almond extract
1 cup water
Sugar substitute equivalent to 1/2 cup sugar
2 cups frozen unsweetened mixed berries
1/2 cup port wine or grape juice
1/2 cup fresh raspberries
1/2 cup fresh blueberries

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Directions

In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract.
Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set.
Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds.
Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled.
Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.

Nutrition Facts

1 each: 174 calories, 4g fat (3g saturated fat), 17mg cholesterol, 64mg sodium, 27g carbohydrate (21g sugars, 2g fiber), 6g protein.

Easy Raspberry Sauce

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

2 cups fresh or frozen raspberries
1-3/4 cups plus 1 tablespoon water, divided
1/3 cup sugar
2 tablespoons cornstarch

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Directions

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.

Nutrition Facts

2 tablespoons: 27 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 7g carbohydrate (5g sugars, 1g fiber), 0 protein.

Hot Berries ‘n’ Brownie Ice Cream Cake

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/4 cup water
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
BERRY SAUCE:
2 tablespoons butter
1/3 cup sugar
1/4 cup honey
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries

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Directions

Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Nutrition Facts

1 piece: 233 calories, 9g fat (3g saturated fat), 27mg cholesterol, 140mg sodium, 36g carbohydrate (24g sugars, 2g fiber), 4g protein.

Poached Pears with Raspberry Sauce

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 cup water
1/2 cup sugar
1/4 cup white wine or white cranberry juice
2 medium pears, peeled and halved
3 tablespoons seedless raspberry spreadable fruit
1/2 teaspoon vanilla extract
Fresh raspberries and mint leaves, optional

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Directions

In a small saucepan, bring the water, sugar and wine to a boil. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid.
In a small bowl, combine spreadable fruit and vanilla. Stir in enough cooking liquid to form a sauce consistency. Cover and refrigerate sauce and pears separately until chilled.
Remove sauce from the refrigerator 15 minutes before serving. Place two pear halves on each dessert plate; top with sauce. Garnish with raspberries and mint if desired.

Nutrition Facts

1 each: 224 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 56g carbohydrate (43g sugars, 5g fiber), 1g protein.