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Prep Time: 5 minutes, Cook Time: 15 minutes, Serves 8 1 (10 oz) bag Organic Frozen Raspberries 1/4 cup sugar 1 tsp freshly squeezed lemon juice 1 tsp almond extract (optional) 6 oz. white chocolate (optional) Puree the berries in a blender. Combine the puree, sugar, lemon juice and extract in a saucepan. Simmer for about 10 minutes. Strain through a fine-mesh sieve. Store in a squeeze bottle for up to a week in the refrigerator. Drizzle over cheesecake. To create chocolate curls, take a vegetable peeler and shave curls of chocolate over the cheesecake. Garnish with a mint sprig. |
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