2tablespoonsfreeze dried raspberries crushed (see method)
Instructions
Add the soft coconut oil to a 2 cup bowl. Sift confectionary sugar over and stir with a wire whisk until very smooth. Add milk and almond extract, beat smooth.
Crush the freeze dried raspberries fine: tear a 1 foot piece of waxed paper. Lay on your work surface, add raspberries and fold over to enclose. Run a rolling pin over back and forth until the raspberries are crushed fine.Add this to the bowl and mix in well until you have a pretty pink color. Use immediately.(Add a dropful of milk if too thick; confectionary sugar if seems thin.)
Notes
Makes just over 1/2 cup - frosts 6 small 5" cakes. Nutrition for 8, tablespoon portions. Raspberry Glaze was tested to be used with my Updated Honey Cake - see the Recipe: Karen's Raspberry Glazed Honey Cake.This recipe may not be reproduced without the consent of its author, Karen Sheer.