Raspberry chocolate dessert

Yield: 1 servings

Measure Ingredient
10 ounces Frozen raspberries; thawed
1 tablespoon Confectioner's sugar
1 teaspoon Cornstarch
1 tablespoon Raspberry liqueur; (optional)
\N \N Chocolate ice cream topping
\N \N Melted white baking chocolate
\N \N Toasted pecans


Puree raspberries in a food processor or blender. Strain and discard seeds.

Place juice and pulp in a small saucepan. Stir in cornstarch until it dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.

To serve, spoon raspberry sauce onto serving plate. Place 1 slice of commercially-prepared cheesecake or pound cake over sauce. Decoratively drizzle chocolates over cake. Sprinkle with toasted pecans.

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