Raspberry sundaes
Whether you are planning an elaborate menu or merely planning in advance for tomorrow's Raspberry sundaes. This recipe stems in several years of participating in in the kitchen. I find that including a few ingredients to a recipe provides thickness into that which is usually bland. You may well be searching for lighter meals to make with your leftovers. Nice and gentle Raspberry sundaes perfect for post-vacation. The components within this recipe make your tongue pounding, also have become waist-friendly once you need a'snack' after a busy holiday. Employing several components as choices, this soup has been filled with a fall and spicy flavor that produces it tasty. The perfect Raspberry sundaes to heat you up on cold winter days. Perfect for using leftover. Meals are a significant component in your daily diet . You need to compare the exact amount of the food that you typically eat to the serving size recorded on the tag. Eating huge portions or portions may lead to fat gain.
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How to make Raspberry sundaes
Yield = 4Prep time: 1:00
Cook time: 0:02
Total time: 1:02
Ingredients
- 2 tablespoons caster sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 x 120g punnets raspberries
- 500g thick natural yoghurt
- 1 1/3 cups toasted muesli
Method
- Step 1 Combine sugar, lemon juice and water in a small saucepan over medium heat. Cook, stirring often, until sugar dissolves and mixture has come to the boil. Stir in half the raspberries. Cover. Cook, stirring once, for 1 to 2 minutes or until soft. Remove from heat. Puree or blend raspberry mixture until smooth. Transfer to an airtight container. Refrigerate for 1 to 2 hours, or overnight if time permits.
- Step 2 Spoon yoghurt, muesli and remaining raspberries into 4 serving glasses. Drizzle with raspberry sauce. Serve.
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