Banana Chocolate Wrap With Easy Raspberry Sauce Toasted Food

RASPBERRY DESSERT SAUCE

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
• Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
• Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
• Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
• Cover and store for up to 1 week in the refrigerator.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

BANANA CHOCOLATE WRAP WITH EASY RASPBERRY SAUCE - TOASTED

Steps:

• Leaving about 1 1/2 inches uncovered around the edges, spread cream cheese thickly in the center of the tortilla. Top with Nutella and banana slices.
• Roll tortilla burrito-style, folding in the sides and then rolling up.
• Melt butter or margarine in a small frying pan over medium-high heat. Place wrap in pan, seam side down, and reduce heat to low.
• Check wrap often to make sure it doesn't burn. When it is golden brown on each side, turn it. I brown mine on four sides.
• When wrap is done, remove from heat and cover the pan while you prepare the sauce - this will help the cream cheese continue to melt.
• Heat jam in a small, microwave-safe bowl in the microwave on half power for 30-45 seconds or until hot and melted. Be careful not to burn yourself when handling it!
• To serve, place wrap on a plate and pour sauce over it. You can garnish with a dollop of whipped cream and/or fresh raspberries to make it extra special.
• Enjoy!

CHOCOLATE-COVERED BANANAS

Steps:

• Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
• Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
• Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

BANANA WRAPS WITH CHOCOLATE SAUCE

Steps:

• Heat oven to 350°F.
• Place 1 banana half on center of each tortilla; fold in opposite sides of tortilla, then roll up burrito-style. Place, seam-sides down, on parchment-covered baking sheet. Spray with cooking spray. Bake 15 min. or until golden brown.
• Meanwhile, microwave chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted; stir until well blended.
• Place banana wraps on platter; drizzle with chocolate sauce. Top with nuts and COOL WHIP. Serve immediately.