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Pound Cake "Fries" with Raspberry Catsup

Source of Recipe

Azlinda


List of Ingredients

1/4 loaf pound cake, cut into 1/4-inch slices
1 cardboard French fry container (ask politely
and you shall receive)


RASPBERRY CATSUP
1 (12 oz.) bag frozen raspberries, thawed,
or 2 C. fresh raspberries
2 C. confectioners' sugar
1 empty catsup squeeze bottle






Recipe

Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.




Raspberry "Catsup":

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."