Dessert for Breakfast?! Top Your Pancakes with a Sweet Raspberry Sauce

Berry, berry saucy! Berry, berry saucy! In my quest to replace store-bought pancake syrup and add sweetness to our breakfasts, we had tried yogurt, applesauce, maple syrup and sliced bananas. We liked all these options, but weren't completely happy until we found a way to make real fruit sauces. This one is made with fresh or frozen raspberries but I also use blueberries, strawberries or blackberries, depending on what I have on hand. I make it on the weekend with the hope that it will last at least a few days in the refrigerator since it tastes even better the next day, but it's usually gone in the next 48 hours. It has become a family favorite! Try it on yogurt, ice cream, cheesecake, French toast, waffles and pancakes. It's one more way to add another serving of fruit to your kids' daily diet and so simple to make!

Ingredients:

2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup orange juice
1/4 cup sugar
1/4 cup cold water
2 1/2 tablespoons cornstarch
1/4 teaspoon almond extract (may use vanilla extract)
1/8 teaspoon ground cinnamon (optional)

Related: Fruit cobbler, a sweet sorbet, and 7 more rocking raspberry recipes!

Directions:

1. In a small saucepan, carefully stir in raspberries, water, orange juice and sugar. Bring to a boil on medium heat.

2. In a separate small bowl or cup, combine cold water and cornstarch. Stir into raspberry sauce gently and let boil until it is slightly thickened. Remove from heat, add the almond extract and combine. If you like cinnamon, add it to enhance the fruit sauce.

Helpful Tip:
Add water if the sauce is too thick for your taste. If it needs more sweetness, feel free to add sugar or honey.

- By Denisse Icaza

For 8 more homemade syrups and sauces to sweeten your breakfast spread, visit Spoonful!

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