Best Whole Foods Breakfast: Raspberry Syrup Recipe


| July/August 2001


Makes 1 1/3 cups

This raspberry syrup recipe is a great addition to french toast.

  • 1 1/4 cups raspberries
  • 1/2 cup water
  • 2 tablespoons honey
  1. Rinse the berries and put them in a small saucepan with the water and honey. Bring to a simmer and cook just until the honey is dissolved.
  2. Remove from the flame and purée in a blender. If desired, strain to remove the seeds.

Nutritional contents per 1/3 -cup serving: Calories 51; Total fat 0.2 g; Saturated fat trace; Cholesterol 0 mg; Sodium trace; Total carbohydrate 13 g; Protein trace.


Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.

Click here for the original article, Best Whole Foods Breakfast.





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