My Little Devil and my Favorite and Only Nephew (Pseudo-Son) don't have much in common. They are exactly 7 years apart and as different as day and night. However they do have a couple of things in common. They share the same birthday, AND they both love my homemade cheesecake with this Raspberry Sauce for their birthday! It's a super simple sauce that's wonderful over cheesecake, chocolate cake, or ice cream. Something a little different than your standard hot fudge or whipped cream. It's a vibrantly colored sauce that makes a beautiful presentation on your dessert plate. I'm missing them this year, one is away at college and the other lives in Houston. But you can bet, if they were here for dinner, this is what we'd be having for dessert! Happy Birthday Murri & Cade!
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| The Raspberry Sauce Line-Up |
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| Place the raspberries and sugar in a blender... |
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| Pay attention, this is really hard. Blend until smooth. |
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| Strain through a fine mesh strainer to get the seeds out. |
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| Now you have a beautiful, yummy red raspberry sauce! |
Raspberry Sauce
1 package frozen raspberries, thawed
2 tablespoons sugar
Combine raspberries and sugar in a blender and process until smooth. Strain through a fine mesh strainer to remove seeds. Refrigerate until serving time. Serve over cake, ice cream or brownies. NOTE: There are no preservatives in this sauce so it only tastes really good for about 3 days. (You probably won't have leftovers anyway!)
Prep Time: Approximately 10 minutes Cook Time: 0
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