Saturday, June 20, 2015

Raspberry Sauce

A fast and fresh dessert topping for a store bought angel food cake or individual short cakes.

1 small jar red raspberry jelly or jam
1 cup fresh raspberries
cake of your choice
Whipped cream
dash of love

Dissolve jelly in a small saucepan over low heat. Remove from heat. Gently fold raspberries in sauce. Spoon over cake and top with whipped cream. Sprinkle with love. Serves 4.