Beignets with Raspberry Sauce

• 1 (10-ounce) package frozen raspberries, thawed
• 1/2 cup powdered sugar
• 2 teaspoons lemon juice
• 2 (24-ounce) bottles canola, vegetable or safflower oil, for frying
• 2 packages or 10 biscuits buttermilk biscuit dough
• Powdered sugar, for garnish

1. In a blender, add raspberries, powdered sugar and lemon juice.
2. Puree until smooth and combined.
3. Strain the mixture through a fine sieve leaving behind solids.
4. Set aside.
5. In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
6. When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball.
7. Carefully add dough to pot, frying in batches.
8. Fry for about 4 minutes or until golden brown.
9. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
10. Dust with powdered sugar.
11. Serve immediately with raspberry sauce.

frozen raspberries, powdered sugar, lemon juice, bottles, buttermilk biscuit, powdered sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/beignets-with-raspberry-sauce-recipe.html (may not work)