OK, I have a confession to make. I made brownies the other night for a show and used a brand-new mini muffin pan. I forgot to spray it, and my brownies stuck. Bad. So I ended up with brownie pieces. Well, never one to let a little chocolate crumbiness get me down, I decided to serve brownie pieces, macaroon pieces, and raspberry sauce over ice cream at my party. I whipped up some raspberry sauce, and voila! Yumminess.
Raspberry Sauce
1/2 C THRIVE raspberries
1 C water
1/4 C sugar
1 tsp cornstarch if necessary
Reconstitute raspberries in water by cooking over low heat. Add sugar and stir until dissolved. Add cornstarch if necessary. The longer you cook the sauce the fewer full raspberries you'll have.
So here's another confession: I'm not exactly sure how much water I used. It was about a cup. And it was a little much, so even after cooking it down, it was too thin- hence the cornstarch. And the reason I tell you this is you really can't go wrong when you're using THRIVE!! Don't be afraid to play with your food!
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