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Raspberry Banana Puree

raspberry_and_banana_shutterstock_453533059Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys

I recommend using all organic non GMO ingredients.

In addition to serving this vibrant sauce for breakfast with French toast, it’s also a component in other sweet and savory toppings.  The bananas lend a nice smooth texture that balances the fruit flavors nicely.

Preparation time: 10 minutes



3             Cups fresh raspberries

3             Ripe bananas, peeled and diced

1/4          Cup raw unrefined cane sugar

Dash of vanilla extract


Combine all the ingredients in the container of a food processor and process until smooth.  Chill for 1 hour before serving.

Chill time: 1 hour

Makes 3 cups

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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