Ingredients
Raspberry Sauce:
Directions
Heat oven to 350 degrees F. Grease bottom only of 9 inch round pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add remaining gingerbread ingredients; blend well.
Pour batter into greased pan. Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Drain raspberries, reserving 1/4 cup liquid. In blender container or food processor bowl with metal blade, blend raspberries and reserved 1/4 cup liquid at highest speed until smooth. Press through large strainer to remove seeds; discard seeds.
In a large skillet, combine raspberry puree', sugar, lemon juice and pears. Bring to a boil. Reduce heat; simmer until pears are tender. Serve sauce warm or cool over wedges of gingerbread. Garnish each serving with sweetened whipped cream, if desired. Makes 8 servings.
By Robin
This simple to make melding of raspberries and chocolate is sure to be a hit whenever you serve them. This is a page about chocolate stuffed raspberries.
I am looking for a recipe for black raspberry twirl angel food cake.
By Beverly Ament from Lewistown, PA
Here is a similar recipe, it might be the one you are looking for. I would just add black raspberries, blackberries or black raspberry jam.
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I made a healthy, low-cal and super-tasty red, white and blue desert for a 4th of July potluck back in the 1980's. My daughter (now grown) still raves about how it's her all-time favorite desert!
This is a no sugar added dessert that is light, flavorful and easy to make!
