1 Tbs cornstarch
1 Tbs sugar
1 can Oregon Fruit Raspberries, drained reserve juice
1 small jar Nutella
4 slices crusty artisan bread-preferably Italian
2 Tbs unsalted butter
In a saucepan, combine cornstarch and sugar with a wire whisk. Whisk in the reserved raspberry juice. Cook over medium heat until juice is thickened and clear. It happens fast so continue to whisk gently so it doesn’t clump. Remove from heat and gently stir in the drained raspberries. Set aside.
Butter the bread on both sides and put into a hot frying pan to toast on both sides. Be careful not to burn the butter.
Spread with Nutella and top with Raspberry sauce. Enjoy!
*Any leftover raspberry sauce can be stored for several days. You can enjoy it on toast, bagels or even make a PB&J for your kids!Tags: Breakfast, nutella, raspberry