Raspberry Topping Recipe

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Total time

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Ingredients:

Serving

1/4 cup sugar
2 tbsp quick-cooking tapioca
2 packages (10 oz each) frozen sweetened raspberries, thawed, divided
1/2 cup water
1 cinnamon stick
1/8 tsp salt
dash ground nutmeg
1/3 cup lemon juice
1 tbsp butter
ice cream of your choice

Directions:

In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes.
Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream. Yield: 3 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.33 Kcal (127 kJ)
Calories from fat	8.69 Kcal
		% Daily Value*
Total Fat	0.97g	1%
Cholesterol	2.54mg	1%
Sodium	25.7mg	1%
Potassium	12.88mg	0%
Total Carbs	5.62g	2%
Sugars	3.74g	15%
Dietary Fiber	0.21g	1%
Protein	0.06g	0%
Vitamin C	3.4mg	6%
Iron	0.1mg	0%
Calcium	2.8mg	0%

Amount Per 100 g
Calories	113.77 Kcal (476 kJ)
Calories from fat	32.61 Kcal
		% Daily Value*
Total Fat	3.62g	1%
Cholesterol	9.54mg	1%
Sodium	96.4mg	1%
Potassium	48.32mg	0%
Total Carbs	21.07g	2%
Sugars	14.04g	15%
Dietary Fiber	0.78g	1%
Protein	0.23g	0%
Vitamin C	12.8mg	6%
Iron	0.3mg	0%
Calcium	10.4mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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