This is inspired by my friend Havilah. I’m not sure what she used as the proportions, but I tried these and it worked great!
- 1 bag frozen raspberries
- 1 tsp. cinnamon
- 2 c. Splenda
- 1 tsp. vanilla
Place the frozen raspberries into a pan over low heat (or allow them to thaw first, then place them into the pan). Once they are thawed, add the Splenda and cinanmon and vanilla. Simmer over low heat for at least half an hour, stirring occasionally.
Eventually, the mixture will thicken nicely. Taste it. Make any adjustments for sweetness you might want to make. Use it to top ice cream. Yum! I like to put it into a squeeze bottle and have a little fun.
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