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A lovely topping on cheesecake. Gluten Free.
1 cup apple juice
1 to 2 cups raspberries, thawed with juice
3 to 4 Tbsp cornstarch
2 to 4 Tbsp raw sugar (or alternative, like stevia to taste)
Drain juice off berries and combine with apple juice. Whisk in cornstarch and raw sugar. Cook over medium heat, stirring constantly, until thick. Stir in berries and cool 5 to 7 minutes. Pour onto cheezecake or use as waffle topping.
Nutrition (per serving): 46.2 calories; 0.1g total fat; 0mg cholesterol; 1.4mg sodium; 60.3mg potassium; 11.3g carbs; 1.1g fiber; 7.2g sugar; 0.2g protein.
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