KitchenAid 4KFP710 Manuel D’Utilisation
33
1 package (14 oz.
[395 g]) frozen
unsweetened
raspberries, thawed
unsweetened
raspberries, thawed
3
⁄
4
cup (175 ml) water
1
⁄
2
cup (120 ml) sugar
1 tablespoon (15 ml)
cornstarch
Position multipurpose blade in work bowl. Add
raspberries. Process until well chopped, 5 to 10
seconds. With machine running, slowly add water.
Process until smooth, 20 to 25 seconds. Add sugar
and cornstarch; process to mix, about 5 seconds.
raspberries. Process until well chopped, 5 to 10
seconds. With machine running, slowly add water.
Process until smooth, 20 to 25 seconds. Add sugar
and cornstarch; process to mix, about 5 seconds.
Pour raspberry mixture into medium saucepan.
Cook, stirring frequently, over medium heat until
mixture boils. Cook, stirring constantly, until
thickened and translucent; cook 1 minute longer.
For smoother sauce, press mixture through medium
strainer to remove seeds, if desired. Place plastic
wrap directly on surface; cool completely. Serve
warm or cold spooned over cheesecake, angel food
cake, pancakes, waffles, or French toast.
Cook, stirring frequently, over medium heat until
mixture boils. Cook, stirring constantly, until
thickened and translucent; cook 1 minute longer.
For smoother sauce, press mixture through medium
strainer to remove seeds, if desired. Place plastic
wrap directly on surface; cool completely. Serve
warm or cold spooned over cheesecake, angel food
cake, pancakes, waffles, or French toast.
Yield: 16 servings (2 tablespoons [30 ml]
per serving).
per serving).
Per serving: About 35 cal, 0 g pro, 9 g carb, 0 g
total fat, 0 g sat fat, 0 mg chol, 0 mg sod.
total fat, 0 g sat fat, 0 mg chol, 0 mg sod.
Raspberry Sauce