Why You'll Love This Berry Pie Filling

There are TWO really great things about this berry sauce. (Ok, probably more, but I narrowed it down for you.)

• This Berry Sauce Uses Frozen Berries! Berries are my favorite kind of fruit and I really think fresh berries deserve to be eaten in their whole state, don't you think?And did you know frozen berries are often more sweet and ripe than most fresh berries at the store? (Unless you find them at the peak of the season at a farmers market or something.) This also means you can have berry sauce ready to go AT ALL TIMES if you keep a bag of frozen berries in the freezer. (If you're wondering, I'm stalking up on that instead of canned vegetables. Because seriously...)

• This Berry Sauce Doubles as a Pie Filling! It's actually why I made this in the first place -- to make a Thanksgiving pie. I realized how versatile and yummy the filling could be on its own. To make pie filling, just triple the recipe (Don't be scared, it cooks down a lot!) and put it into a double crust pie. My Perfect Gluten-Free Pie Crust is perfect for this. See how easy it is to make, too! And there are only THREE ingredients. (That should have been bold, too, right?)

Mixed Berry Sauce Ingredients

• Frozen mixed berries
• Lemon Juice
• Granulated or liquid sweetener

How to Make Berry Pie Filling

1. Put the frozen berries and lemon juice in a deep skillet or medium sauce pan and cook over medium heat until the berries begin to soften and break down.
2. Add the sweetener and continue to cook until it's as thick as you prefer.
3. This sauce can be used as is, or you can mash or blend it in a blender (or with an immersion blender) if you prefer a smooth texture.

How to Use Berry Sauce

What do you put this on? Oh heavens. So many things...

• Crepes
• Pancakes
• Waffles
• Parfaits/trifles
• Cheesecake
• Ice cream sundaes
• Chia pudding

Clearly we loved it on my Gluten-Free Crepes. You can make a batch of crepes in the time it takes for your sauce to simmer. I love it when components are able to cook at the same rate.

Fruit Sauce Recipe Variations

How to Make this Berry Pie Filling Paleo or Keto Friendly

For Paleo, use any natural sweetener you prefer -- honey or coconut sugar would probably be best.

For keto/low-carb, use a sugar free, erythritol or monkfruit sweetener like Swerve or Lakanto. (I included net carb count in the recipe notes below.)

If you use liquid concentrated Stevia, just use a few drops at a time until you reach desired sweetness.

I'd love to hear if you try this recipe! You can tag me on social media with #perrysplate or @perrysplate.

Enjoy!

Berry Pie Filling Recipe (Berry Fruit Sauce)

Yield: Makes 1 ½ cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This simple berry sauce is only THREE ingredients and takes just minutes to whip up.

(Plus you can use frozen berries so you don't have to run to the store for fresh ones!)

Print

Ingredients

• 1 pound bag of frozen mixed berries
• Juice from ½ a lemon
• 3-4 Tablespoons preferred granulated or liquid sweetener (see note)

Instructions

1. Put the frozen berries and lemon juice in a deep skillet or medium sauce pan and cook over medium heat until the berries begin to soften and break down.
2. Add the sweetener and continue to cook until it's as thick as you prefer.
3. You may also mash the sauce up or blend it in a blender (or with an immersion blender) if you like.
4. Serve immediately or pour into a lidded container and store in the fridge for up to 10 days.

NOTE: To use this as a pie filling, triple the recipe and let it simmer longer so it's thicker. Pour into a 9-inch unbaked pie crust and cover with a top crust or crumble topping.

Notes

To make this paleo-friendly, use honey, coconut sugar, or Date Paste as the sweetener.

To make this keto-friendly, use a low-carb sweetener like erythritol, monkfruit. If you use one of those sweeteners, it would be 4g Net Carbs per 2 Tablespoon serving. If you pulled the strawberries out it would go down even more.

If you use liquid stevia, just put in ¼ teaspoon and taste to see if you think it needs more.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

Berry Sauce / Berry Pie Filling FAQs

What can I use to thicken my berry sauce?

Simply simmer your sauce for longer to evaporate more of the liquid. If you are short on time, you could use cornstarch or arrowroot powder.

What is a compote vs sauce?

The post Easy Berry Pie Filling appeared first on Perry's Plate.

The secret ingredient isn’t marshmallow fluff like a lot of other honey butter recipes. (And I feel like it needs a disclaimer.) The ingredient is…. a raw egg.

What kind of raw egg is entirely up to you. Pasteurized eggs are widely available (or you can make your own with my instructions below!). For obvious reasons I won’t condone eating raw eggs here, but if you’re comfortable eating raw cookie dough and you eat the honey butter within a few days then… use your best judgment.

Homemade Honey Butter ingredients

• Butter, softened to room temperature
• Honey
• Vanilla
• Salt
• Pasteurized Egg

Is it safe to eat raw eggs?

I'm totally fine making this for us because I get higher quality egg and the risk of getting salmonella is super low. There's a statistic going around online that the CDC said the risk is 1 in 20,000 eggs being contaminated with salmonella. I've hunted around for a legit link on the CDC's site and haven't been able to find that exact statistic.

I guess the takeaway is... the risk is low. Especially if you're buying good eggs. And salmonella isn't super dangerous for most people anyway so, use your best judgment there.

How to pasteurize a raw egg

I decided to give some loaves of sourdough and honey butter out to a few people last Christmas and didn't want to give everybody raw egg honey butter.

So, I pasteurized my own eggs!

It was pretty easy. I used a tutorial over at Sugar Geek Show who followed instructions from the Egg Safety Center.

Basically you bring a pot of water to 140 degrees. Add some eggs and hold the temperature there for 3-4 minutes. Then put the eggs into an ice bath so they don't scramble on the inside.

The goal is to get the inside of the egg to 140 degrees for a couple of minutes. This doesn't 100% eliminate the risk of bacteria, but it greatly reduces the risk.

How to make honey butter

Honey butter is pretty easy to make. Most people blend up honey and... butter. You guessed it.

There's nothing wrong with just honey and butter. It's super tasty.

You can use a blender if you don't have a food processor.

The issue I have with stopping at this point is that it's sort of clumpy and hard to spread.

If you're trying to spread this on toast or a scone or some pancakes, they better be really hot in order to get this honey butter smoothed evenly.

Or it'll rip it to shreds.

There's a secret ingredient we use to make honey butter super smooth and spreadable. Are you ready for it?

(It's not marshmallow fluff. Although I've heard good things about that, too.)

It's an egg.

Yep, a raw egg.

It smooths out the honey butter and gives it a better flavor. Trust me on this.

Do you get why I didn't share this recipe before? And why I hesitate giving this stuff away to people?

Once they try it they'd ask for the recipe, and I don't want to admit I tossed a raw egg into what I just gave them.

Honey Butter Recipe Variations

I like to add some vanilla and a pinch of salt to add more flavor to my honey butter.

You can also add one of these:

• Cinnamon
• Pumpkin Pie Spice
• Chai Spice
• Orange zest
• Raw Cranberries (good with the orange zest, too!)
• Freeze dried berries
• Shaved chocolate

Ways to use Honey Butter

Most of the best ways to use honey butter have to do with smearing it on some kind of bread product. Like. . .

• Warm bread
• Toast
• Scones
• Pancakes/Waffles
• Crepes
• Biscuits

If you find a creative way to use honey butter, let me know!

How to store DIY Honey Butter

Keep the honey butter in a lidded container in the refrigerator. If you’re not using pasteurized eggs, I’d consume it within a few days. Otherwise it keeps for a week or so in the fridge.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Recipe for Honey Butter

Yield: Makes 1 ½ cups

Prep Time: 10 minutes

Total Time: 10 minutes

This super delicious, super spreadable honey butter is naturally sweetened and is made with a secret ingredient that makes the texture SUPER smooth.

Print

Ingredients

• ½ cup butter, softened to room temperature
• 1 cup honey
• ½ teaspoon vanilla
• pinch of salt
• 1 egg

Instructions

1. Put the butter and honey in your food processor or blender. Blend until smooth and no large butter clumps remain.
2. Add the vanilla, salt, and egg.
3. Blend until completely smooth.
4. Store in a lidded container in the refrigerator. Keeps for a week.

Notes

If using a raw egg freaks you out, use a store-bought pasteurized egg or pasteurize your own eggs using the link within the recipe post.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Blendtec Total Classic Original Blender - Fourside Jar (75 oz)
• 
  Cuisinart FP-8GMP1 Elemental 8-Cup Food Processor, Gunmetal

Nutrition Information

Yield 12 Serving Size 2 Tablespoons
Amount Per Serving Calories 160Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 79mgCarbohydrates 23gFiber 0gSugar 23gProtein 1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Make Honey Butter appeared first on Perry's Plate.

I'm sure I'm not alone in this, but I never liked cranberry sauce until I tried a homemade version. My family wasn't really into cranberry sauce anyway, so I dodged the jellied cranberry sauce from the can.

If you're one of those who truly prefers the canned cranberry sauce, you keep on keeping on.

Wassail-inspired flavors blend so well with these tart whole cranberries and this sauce is so swoon-worthy. I love how it thickens up on its own, too.

This takes literally 5 minutes to throw into a saucepan -- unless you have some technical difficulties using a vegetable peeler. Then gently boil over medium for a few minutes

Low Sugar Cranberry Sauce

Why is it "healthy"? Because I didn't use any refined sugar. I almost called this sugar-free cranberry sauce, but technically it's refined sugar free cranberry sauce and I didn't want to explain myself in the comments I'd get. Ha.

It's also naturally dairy free and gluten free, but I imagine most, if not all, cranberry sauce recipes are.

Ingredients for Healthy Cranberry Sauce

For this naturally sweetened cranberry sauce, you'll need just a few things:

• Fresh Cranberries or Frozen Cranberries
• Apple Cider
• Orange Zest
• Cinnamon Stick
• Vanilla extract, vanilla paste, or a vanilla bean

Why Apple Cider?

Apple cider might be an ingredient you don't see often in cranberry recipes. Usually if there's some kind of juice, it's fresh orange juice. That would be lovely, too, but I loved cider here.

The cider or orange juice helps to sweeten the sauce without needing extra sweetener, too.

Natural Sweetener Suggestions

I used honey to sweeten my homemade cranberry sauce, but feel free to swap out honey for one of these other sweeteners to keep this cranberry sauce refined sugar free.

• Maple Syrup
• Brown Rice Syrup
• Date Paste
• Coconut Sugar
• Maple Sugar

How to make keto cranberry sauce?

If you're wanting this to be keto friendly and/or low carb, replace the cider with water and use one of these low-carb sweeteners.

The measurements may vary depending on the type of sweetener you use, so just add a little at a time, tasting as you go, until you get it as sweet as you prefer.

• Stevia
• Erythritol-based sweeteners
• Monkfruit sweetener

Why Vanilla?

Because vanilla is the best. Ha.

It adds another layer of warmth and flavor. It's delicious.

If you're feeling fancy, you can split a vanilla bean, scrape out the seeds and put everything in there while it simmers.

Or you can use Vanilla Bean Paste (Trader Joe's has a great, affordable one during the holidays!) or a splash of vanilla extract at the end.

How to store cranberry sauce

Store it in an airtight container, chilled, for a couple of weeks. It lasts a long time, so you can make this earlier in November to relief some stress of Thanksgiving week.

It also freezes well! Transfer it to a freezer-safe container and freeze for a really long time. Haha. I had some frozen for an entire year and it was just as delicious as when I made it.

What to do with leftover cranberry sauce?

Ohhh. Lots of things.

Aside from eating it along with your other Thanksgiving leftovers, you could use it like jam on your toast, pancakes, and waffles for the next couple of weeks.

If you're wanting to bake with it, add a spoonful to your favorite basic muffin recipe in place of blueberries or other fruit.

Or try my Paleo Cranberry Orange Bars!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Healthy Cranberry Sauce with Cider & Vanilla

Yield: Makes about 1.5 cups

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

This healthy cranberry sauce recipe is quick, easy, and and eons better than canned cranberry sauce! I included all of my favorite wassail flavors -- apple cider, orange, cinnamon & vanilla. It's a beautiful and colorful addition to any Thanksgiving table!

Print

Ingredients

• 12 ounces of fresh cranberries
• ½ cup unsweetened apple cider
• 1 cinnamon stick
• 1 orange
• 6 Tablespoons pure maple syrup or honey (see note)
• 2 teaspoons vanilla extract, vanilla bean paste, or 1 vanilla bean

Instructions

1. Place the cranberries and cider in a small sauce pan and turn the burner on to medium heat.
2. Using a vegetable peeler, peel off 2-3 large strips of the orange zest and put the strips into the saucepan. Cut the orange in half and squeeze half of the juice into the pan, too, about ¼ cup.
3. If you're using a vanilla bean, use a sharp knife to cut open the vanilla bean lengthwise, then use the back of the knife (the blunt edge) to scrape out the black seeds. Put the seeds and the pod into the pan along with the maple syrup. Otherwise, add the vanilla bean paste now.
4. Bring to a low boil, then reduce the heat and let it simmer for 15-20 minutes until the cranberries have cooked down and become saucy and thick and the flavors have incorporated throughout the sauce. Smash any whole berries toward the end of simmering.
5. Taste, and add a little more sweetener if you think it needs it. Add vanilla extract now, if you're using it.
6. Remove from the heat and let it cool before transferring it to a lidded container. Chill until ready to use.

Notes

1. See recipe post for sweetener suggestions. You can use any sweetener you like here.
2. To make this a keto cranberry sauce or low carb friendly, replace the cider with water and use your favorite low-carb sweetener. The measurement may vary depending on the type, so just add a little at a time, tasting as you go along, until you reach your desired sweetness.

Nutrition Information

Yield 12 Serving Size 2 Tablespoons
Amount Per Serving Calories 57Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 14gFiber 1gSugar 11gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Healthy Cranberry Sauce with Cider & Vanilla (Keto option) appeared first on Perry's Plate.

With just two ingredients—dates and water—you can create a sweetener that’s paleo, Whole30-approved, and a fantastic substitute for honey or maple syrup.​

Use it in smoothies, salad dressings, sauces, or as a sweetener in baked goods. It’s versatile, cost-effective, and a pantry staple you’ll wonder how you lived without.

How to Make Date Paste

1. Place the dates in a bowl and cover with warm water. Let them soak for about 3 hours.
2. Drain dates, and transfer them to a blender or food processor.
3. Puree until smooth.
4. Store in an airtight container (like a mason jar) refrigerated for about a week.

How to Make Date Paste without Food Processor

If you don’t have a food processor or a blender (blenders are tricky for this anyway), chop them up as finely as you can and put them in a bowl. Use the bottom of a heavy glass to smash them as best as you can.

What to do with Date Paste

Once you’ve got your paste made you can use it in a lot of ways! Here are a few suggestions:

• Vinaigrettes and sweet dressings
• Sauces or other recipes that call for a bit of honey or sugar
• Smoothies
• Energy bite/ball type of snacks

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Date Paste

Yield: About 1 ¼ cups

Prep Time: 5 minutes

Additional Time: 3 hours 5 minutes

Total Time: 3 hours 10 minutes

Date paste is a natural sweetener you can whip up quickly after your dates have soaked and use in place of honey, maple syrup, and some granulated sweetners!

Print

Ingredients

Toggle ingredient group

• 20 pitted medjool dates

Instructions

1. Place the dates in a bowl and cover with warm water. Let them soak for about 3 hours.
2. Drain dates, and transfer them to a blender or food processor.
3. Puree until smooth.
4. Store in an airtight container (like a mason jar) refrigerated for about a week.

SaveSave

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Make Date Paste appeared first on Perry's Plate.

I love this dairy-free caramel sauce! It's the easiest recipe, too.

The vast majority of homemade caramel recipes online call for heavy cream and brown sugar. If you've wondered how to make caramel sauce without cream (or refined sugar!), then you're in the right place.

I added a little sea salt to mine because sea salt caramel is one of my most favorite things. 

This version of salted caramel sauce is easy and only has THREE simple ingredients. It’s still naturally sweetened and dairy-free, too.

• Coconut Milk
• Coconut Sugar
• Sea Salt (I recommend Maldon Sea Salt for this)

How to make Dairy-Free Caramel Sauce

Caramel sauce tends to have a lot of sugar and cream, right?

Well, I used full-fat coconut milk mixed with coconut sugar and reduced it down to a thick, rich sauce. Let the sugar dissolve and everything get all bubbly and thick. See how it looks as it cooks?

This is such an easy recipe. Much easier and less finicky than the recipes that tell you to heat sugar in a sauce pan until the sugar melts.

Don't get me wrong -- that method makes a super delicious caramel sauce. However, trying to keep the sugar from turning into a grainy caramel sauce or getting that perfect amount of darkness without scorching it is tricky.

You just cook it on the stove at medium heat for 15-20 minutes. Make sure to stir it occasionally and scrape down the sides of the pan. I like to use a wooden spoon so it doesn't overheat, but you can use whatever heat-proof utensil you prefer.

That’s it, folks.

It doesn’t need any thickeners or other ingredients to make it rich. You don't need a candy thermometer either!

If you like, you can add some vanilla extract at the end of cooking.

How long does caramel sauce last in the fridge?

Conservatively, I’d say two weeks in an airtight container chilled, but if you’ve got some in there for longer and it smells and tastes OK, then by all means, keep using it.

It's much easier to use at room temperature or warmed up. If you're pulling it from the fridge to use, pop in the microwave for 30 seconds or so to loosen it up.

I store my caramel sauce in a glass jar or a mason jar so it's easier to reheat. I don't like putting plastic containers in the microwave.

Ways to use this dairy-free homemade caramel sauce recipe

Here are my favorite ways to use some of this tasty, hot caramel sauce!

• Dip stuff in it: apples, pears, cookies, marshmallows
• Drizzle it on pancakes/waffles/crepes for a fancy breakfast. Or over vanilla ice cream.
• Use it to make Paleo Samoa Cookie Bars— if you’re going to a holiday dinner with guests who are eating dairy/gluten free, this would be a perfect little treat.
• Use it in any recipe that calls for creamy caramel sauce. It would be pretty fabulous as part of an apple pie recipe.
• I haven't used this caramel sauce for caramel apples, and I'm unsure if it would firm up enough to make a good coating for a caramel apple. But if you dip one, let me know how it turns out.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Salted Caramel Sauce

Yield: About 1 cup

Cook Time: 20 minutes

Total Time: 20 minutes

This naturally-sweetened paleo salted caramel sauce is thick and rich with only a few ingredients!

Print

Ingredients

• 1 13-oz can of full-fat coconut milk
• ½ cup coconut sugar
• ½ teaspoon pink Himalayan sea salt (or ¼ teaspoon regular fine sea salt)

Instructions

1. In a medium saucepan combine the coconut milk and coconut sugar. Bring to a boil, then reduce to medium and cook it on a low boil for 15-20 minutes or until the mixture has reduced to 1 cup. I usually pour it into a glass measuring cup to see if it has reduced enough.
2. Stir in the salt and transfer the caramel sauce to a lidded jar. Store refrigerated for a couple of weeks.
3. You can pop it in the microwave for 20-30 seconds to loosen it up before serving if it is chilled.

Notes

• If you have some Maldon Sea Salt, I recommend using it here.
• Adding a teaspoon of vanilla extract or vanilla bean paste is lovely, too. Add it to the caramel sauce at the very end.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce
• 
  Maldon Salt Company, Sea Salt Flakes, 8.5 Ounce (240 gram box)

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Salted Caramel Sauce (Dairy-Free) appeared first on Perry's Plate.

I'm so excited about these fruity spring rolls! Or summer rolls. I think they're technically summer rolls, but whatevs.

This recipe was inspired by a recipe my daughter found in Highlights magazine. Remember Highlights? I swear they've been around forever!

I love how colorful they are. And that I got to use flowers (totally optional, though). I should use edible flowers more often.

These look beautiful and impressive, but they're actually really easy and you only need a few things...

1. Thinly sliced fruit. I really liked strawberries, kiwi, pineapple, and mango, but you can use any fruit you like here. It's easier if you're able to slice them really thin and they don't brown soon after cutting.
2. Spring roll wrappers. These are large, plastic-looking sheets that are made of rice. I find them in the Asian section of the grocery store, but you can buy them online, too.
3. Coconut Rice. This is optional if you'd rather fill them full of fruit, but I LOVED the sweet coconut rice with it. I just used my Instant Pot Coconut Rice recipe cut in half with the full amount of sweetener. You can make it on the stovetop, too, and it actually turns out fluffier that way.

How to Make Spring Rolls

This is the same technique for making any kind of spring roll. The wrappers can be a little tricky to work with, but it's not too hard. Here's what you do.

1. Soak wrapper in warm water. Very warm, but not boiling hot. You only need to keep them in there for 15 seconds or so before they soften.
2. Lay it flat on a moist paper towel. The paper towel will help soak up some of the water on the wrapper, but it won't stick to it. Don't use a dry paper towel or it'll stick. You can also use a moist non-fuzzy kitchen towel, too.
3. Add the filling. Lay it slightly off center toward the bottom leaving an in inch or so of space on the edges.
4. Roll it up. Fold the sides in first, then wrap the edge closest to you tightly around the filling and roll the rest of the way.

I jumped at the chance to use edible flowers for these because GOSH THEY'RE SO PRETTY!

I found them at a "hippie" grocery store in the produce section.

Mint leaves were also really good in these. I highly recommend those. Pineapple + mint was my favorite flavor combination.

Most of my kids loved these. One wasn't a fan of the rice, but I won her over once I drizzled it with raspberry sauce.

Speaking of...

How to Make Easy Raspberry Sauce

Just throw frozen raspberries, water, a squeeze of lemon/lime, and a little sweetener in your blender and let it buzz around for a couple of minutes until the berries are thawed. (And it no longer resembles a smoothie.)

The measurements are in the recipe below!

I also made a mango version, which is quite good, too, but everyone preferred the raspberry. Steve and I liked drizzling a little of both on our spring rolls.

Can I Make Fruity Spring Rolls in Advance?

Maybe a few hours in advance. I wouldn't do it much further ahead because the wrappers will get a little mushy from the fruit. And the fruit might get weird, too.

You can serve these fruity spring rolls whole or cut in half like above.

If you like this recipe, try my other spring roll recipe: Thai Chicken Spring Rolls with "Peanut" Sauce. It's super delicious!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Fruity Spring Rolls with Raspberry Sauce

Yield: About 15

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

These fruity spring rolls are filled with colorful fruit and sweet coconut rice to make a fun, summery dessert! Drizzle some raspberry sauce inside to finish them off.

Print

Ingredients

• Half batch of Coconut Rice with full amount of sweetener 
• 1 package spring roll wrappers
• Thinly sliced fruit (strawberries, mango, pineapple, kiwi, etc)
• Mint leaves & edible flowers (optional)

For the Raspberry Sauce

Toggle ingredient group

• 1 cup frozen raspberries
• Squeeze of lemon or lime juice
• 1-2 Tablespoons honey or maple syrup

Instructions

1. Cook the coconut rice and allow it to cool to lukewarm before assembling rolls.
2. Prep your fruit. Prepare a workspace by laying a moistened paper towel flat on your work surface.
3. Find a pan or a deep plate that will hold an inch or so of water and that the stiff spring roll wrappers will lay flat in.
4. Pour hot water (not boiling) into the pan.
5. Assemble the rolls by soaking each wrapper into the hot water for 10-15 seconds until it's completely softened. Gently transfer it to the paper towel and spread it out as best you can. It doesn't need to be perfectly flat.
6. Add a layer or two of sliced fruit to the wrapper, slightly lower than center, leaving an inch or so of space on either side.
7. Add a couple spoonfuls of rice over the fruit.
8. Fold the sides of the wrapper in, then bring the side closest to you over the top and roll the rest of the way.
9. Transfer the spring roll to a large plate or platter and repeat assembly for the rest of the rolls, adding more hot water to the pan if it starts to cool too much.
10. Make the raspberry sauce by putting the ingredients into a blender and blending for 1-2 minutes. You'll want the friction of the blender to defrost those berries so you don't end up with a smoothie.

Notes

1. Try adding mint leaves or edible flowers to these!
2. I made a mango sauce that was tasty, too! Just swap out the raspberries with fresh or frozen mango chunks.
3. These spring rolls can be made a few hours in advance, but not more than that. Store them chilled until you're ready to serve them. The raspberry sauce can be made a few days in advance, though.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Blue Dragon Spring Roll Wrapper oz, 4.7 Ounce

The post Fruity Spring Rolls with Raspberry Sauce appeared first on Perry's Plate.