After having gone vegan, I don’t do ice cream anymore. But there are plant-based versions. I also use it over avocado-chocolate pudding. 🙂
I used to make the raspberry sauce from this Rodale Press book all the time, but somehow got out of the habit. So I am starting to use it again and thought I’d share it as well.
I used to serve it over pancakes and / or waffles, but the best was over an ice-cream topped carob brownie! Yum!
2 cups of fresh raspberries or 2 10-oz. pkgs, frozen (Organic is preferred!)
3 T honey
2 tsp. cornstarch
1/4 c. water
This is so easy. In a small saucepan, combine the berries and honey.
Stir over low heat till just below boiling.
Mix the cornstarch and water and add to the raspberry mixture.
Cook slowly till thick and smooth (5-7 min.)
The recipe calls for straining the mixture through a sieve, but most of the time I left the seeds in.
Yields about 2 cups. Cool and store in the fridge. It is also very yummy served warm over…
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