Sunday, February 14, 2010


This was our Valentines' Day breakfast. I made a raspberry syrup to go on the French toast. It turned out really good. I'm going to post what I did, but you can do the same thing with any fruit/fruit juice of your choice. This made 2 cups of syrup.

2 c. fresh raspberries
1 c. raspberry-apple juice concentrate
1 1/2 T. corn starch
1 smidgen stevia*

• Put fruit and 1/2 c. juice concentrate in small saucepan.
• Cook over medium heat, stirring often, until boiling.
• Meanwhile, whisk corn starch and stevia into remaining 1/2 c. juice concentrate.
• When the fruit mixture is boiling, slowly add the concentrate-corn starch mixture.
• Continue to cook, stirring constantly, until syrup is thick.

*1/4 t. stevia is equivalent to 1 c. sugar. So, this was probably about the same as 2 or 3 T. sugar.

1 comment:

Mary Jolley said...

I really like you blog. thanks for all the recipes and new ideas.