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  Ultimate raspberry chocolate sauce
 
Yield: 1 Servings
 
12 oz Frozen raspberries -(individually quick-frozen) - defrosted      3/4 c Dutch-process cocoa
3/4 c Heavy cream      4 tb Unsalted butter; softened
1 1/2 c Sugar      1/3 c Light corn syrup
 PUREE THE RASPBERRIES in a food processor fitted with a steel blade then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan whisk together the cocoa and heavy cream. Add the butter sugar corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil stirring often. Once it reaches a boil let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups

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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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