Brandy-spiked raspberry sauce makes for a great warm dip. Serve this fondue-style with chunks of pound cake, biscotti and assorted fresh fruit.

Yield: Serves 4.



  • 1 pkg (425 g) frozen sweetened raspberries, thawed
  • 2 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp brandy or orange liqueur
  • Assorted fruit, cut into chunks
  • Cubed pound cake


  1. Combine raspberries, lemon juice and sugar in a saucepan. Stir in cornstarch.
  2. Cook over medium heat, mashing raspberries occasionally with a potato masher, until thickened, about 5 minutes. Stir in brandy.
  3. May be served warm or chilled. Serve with assorted fruit and cubed pound cake.
Nutritional analysis per serving:

162 calories, 0.2 g fat, 0.8 g protein, 38 g carbohydrate, 4.7 g fibre, 3 mg sodium

*Ingredient not included in nutritional analysis.