Does this raspberry topping look like something you might make while living off-campus at college or university?
Before you answer, consider this.
People seem to believe that this recipe requires a lot of effort and energy to prepare, simply because it looks and tastes so spectacular on ice cream, pancakes, French toast (yum) – and cheesecake!
The thing is, we wouldn’t share the recipe with you if it DID require heaps of effort to make because that would mean it would require heaps of effort for us to test – and we’re lazy. Keep scrolling to get to the steps then decide for yourself.
STEPS
Step 1: Start with 2 cups of frozen raspberries.
Yes, they have to be frozen because only frozen berries will release their sweet nectar (aka juice) as they thaw.
Step 2: Place the berries in a microwave safe bowl (or large measuring cup that is microwave safe)
Defrost in the microwave (I bet you saw that coming) using the defrost setting. Takes about 5 minutes.
Step 3: After the berries have been tortured, give them 5 minutes to rest.
During this time the berries will continue to release their juices. You should end up with about 2 tablespoons of juice.
Step 4: While the berries are extracting their own juices, make a cornstarch slurry.
A cornstarch slurpy? No. Slur-ree.
Simply mix together 2 teaspoons of water with 1 teaspoon of cornstarch in a small bowl. This will thicken the extracted berry juice in the next step. Keep scrolling.
Step 5: Drain the juice from the berries into a small saucepan and heat over medium-low heat.
Then add 1 teaspoon of sugar, and whisk it until it dissolves. Finally, pour in 1 teaspoon of your cornstarch slurry – and whisk again to thicken the sauce. Remove the pan from the heat.
Step 6: Pour that awesome looking sauce you just made, back in with the berries.
Gently stir while trying to keep the berries whole.
Step 7: Pour that sweet goodness into a mason jar and NEVER eat it because what you just made looks too amazing to be disturbed by a spoon.
When you can no longer resist, spoon your topping over whatever you wish – even a slice of plain morning toast.
Finally, save this recipe because your life as an off-campus student will be better with each spoonful of this delectable raspberry topping.*
* No promises, considering we don’t know what the hell we’re talking about when it comes to life outside the kitchen.
Easy A+ Raspberry Topping
MAKES: 1 Cup TIME: About 15 Minutes
Ingredients
2 cups frozen raspberries
1 tsp. cornstarch
2 tsp. water
1 tsp. granulated sugar
Steps
Pour raspberries in a microwave safe bowl. Defrost in the microwave – using the defrost function – for about 5 minutes. Remove from microwave and allow the raspberries to sit for 5 minutes so more of the sweet juice will seep out of the berries. You should end up with about 2 tablespoons of juice.
While the berries are releasing their sweet nectar, in a small bowl make a cornstarch slurry by stirring together 1 teaspoon of cornstarch with 2 teaspoons of water. Also locate the granulated sugar and something to store your raspberry filling in, such as a mason jar.
Pour the raspberry juice (not the raspberries) into a small saucepan and heat over medium-low heat. Add 1 teaspoon of sugar and whisk until the sugar dissolves, about 30 seconds. Then add 1 teaspoon of your cornstarch slurry, and whisk until the juice thickens but does not caramelize. Remove from heat. Add your sweet and thick juice back into the bowl with the raspberries and gently mix while trying to keep the raspberries intact. Store in a mason jar in the fridge, until you are ready to enjoy your sweet tasting raspberry topping!
Why Join the Café’s Flavor Updates?
To top your taste buds with vibrant flavor each week. That’s why. Served with sample recipes from 15-Minute Money Saving Meals For Students!
Brent Garell – (hey that’s me) is the founder of College Recipe Cafe, and author of The Cook-a-Palooza Experience, and 15-Minute Money Saving Meals for Students. He teaches comfy ways to cook online at Cooking Pro Jumpstart.
College Recipe Cafe 