Friday, October 2, 2015

Sakura 3-Tier Bento #35

Cucumber slices, grape tomatoes, carrot hummus, a mini fruit salad (oranges, kiwi, apples), a hard boiled egg (halved), a cheese blintz, and homemade raspberry sauce.

The raspberry sauce was because the remainder of my raspberries were going mushy, and needed cooking up. It turned out very well! It complimented the cheese blintz wonderfully. This recipe is a little tart, so feel free to add more sugar if you want a really sweet sauce.

Raspberry Sauce for One
Serves: 1

Roughly 1/4 cup raspberries
1 teaspoon sugar
Dash lemon juice
Pinch salt
1/8 teaspoon cornstarch

Combine raspberries, sugar, lemon juice, and salt in a small saucepan. Cook, stirring, until raspberries break down. Strain sauce through a fine mesh strainer into a bowl, pressing down on the pulp to release the liquid. Stir in cornstarch. Return to saucepan and bring to a boil, stirring. The sauce should thicken nicely; if not, cook, stirring, until desired thickness.

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