| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Frozen raspberries; thawed |
| 1 |
tb |
Confectioner's sugar |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Raspberry liqueur; (optional) |
|
|
Chocolate ice cream topping |
|
|
Melted white baking chocolate |
|
|
Toasted pecans |
INSTRUCTIONS
TOPPING
Puree raspberries in a food processor or blender. Strain and discard seeds.
Place juice and pulp in a small saucepan. Stir in cornstarch until it
dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil
1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.
To serve, spoon raspberry sauce onto serving plate. Place 1 slice of
commercially-prepared cheesecake or pound cake over sauce. Decoratively
drizzle chocolates over cake. Sprinkle with toasted pecans.
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