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Nutrition Facts
Serving Size 1 (40g) Recipe makes 12 servings
Calories 65
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 50mg		1%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 1.3g	5%
	Sugars 13.6g
Protein 0.2g		0%
detailed view... how is this calculated?

Raspberry Topping for Cheesecake

Recipe #33713 | 15 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Lorac
Jul 9, 2002

Posted by request. I haven't made the sauce but it was in my recipe files because the addition of maple syrup sounded delicious!

SERVES 12 -16 (change servings and units)

Ingredients

1 (12 ounce) package lightly sweetened frozen raspberries, defrosted
2 tablespoons sugar
2 tablespoons cornstarch
1/3 cup maple syrup

Directions

1
Drain defrosted raspberries- reserving liquid.
2
Add water to the liquid, if needed to measure 1/2 cup.
3
In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
4
Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
5
Stir in raspberries and cool to room temperature before serving.

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Featured Reviews for This Recipe

From: My3Monkeys

On Nov 20, 2008

Delicious! This was extremely easy to make, it looks impressive, and it is yummy! Stirring the berries in at the end keeps the berries in tact, which makes it look more appealing than those recipes that have you cook the berries. Thanks for posting!

0 people found this review helpful

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From: Chef #925094

On Aug 16, 2008

This was amazing! It was VERY easy and tastes wonderful. I put it over plain cheescake. I would definately double the recipe!

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From: Chef #216388

On Apr 23, 2007

So easy, and soooo tasty! It makes cheesecake so much better! It'd probably be great on ice cream too. If you're looking for a raspberry topping for cheesecake, stop here and try this one.

1 person found this review helpful

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From: NikkiCollegeGirl

On Aug 24, 2004

I really liked this recipe. I cut the recipe in half, but added more frozen raspberries than it called for when cut in half. (About 8-12 oz.) I also squeezed a fresh lemon into the sauce after it was finished. It gave it a nice zing as raspberries have more of a sour flavor than sweet. I would even add a touch less of sugar next time too because the maple syrup works great! I will definitely make this again!

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