Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
RASPBERRY FONDUE
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.
July 02, 2019
RASPBERRY FONDUE
Ingredients
- 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
Directions
- Combine raspberries, lemon juice and sugar in a saucepan. Stir in cornstarch.
- Cook over medium heat, mashing raspberries occasionally with a potato masher, until thickened, about 5 minutes. Stir in brandy.
- 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.