really simple raspberry sauce

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this raspberry sauce is so simple, you will be spooning it over everything from breakfast to dessert all summer long

I’m going to keep it short and sweet today. The weekend simply flew by, and while Ian and I got a ton done on the house, the other “stuff” like laundry, and cleaning, and meal prep didn’t really fit into our plans.

I had planned to skip weight watchers today to try and get caught up, but honestly I love going to my meetings. They really do help me stick to the plan during the week. By the time I got home and got to work the day was already half over.

I may not have gotten the laundry done this weekend, but I did finally get around to making an angel food cake from scratch. That has been on my must try list for years. What was I waiting for? Angle food cake is SO delicious, and really not nearly as hard as I had imagined.

I would have been happy to eat the cake as is, no frosting needed, but to make it seem more dessert worthy after a long and project filled weekend, I made this really simple raspberry sauce.

Print Recipe ^[3]

Yield: 1 cup

really simple raspberry sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 cups of fresh raspberries
• 1/4 cup sugar
• 1 tsp lemon juice

Directions:

• place berries, sugar, and lemon juice in the jar of a blender
• pulse until smooth
• press puree through a fine mesh sieve set over a bowl to remove the solids
• serve at room temperature (sauce can be kept in an airtight container in the refrigerator for up to 1 week)

The raspberry sauce adds just enough brightness to counter the sweet from the cake, and is delicious on top of pancakes, waffles, french toast, crepes…you get the idea.Plus that color, it is so pretty. It’s a good thing we planted raspberries in the yard because I am completely addicted to pouring it on everything.

enjoy!