Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat over medium heat until bubbling.

Reduce heat and simmer for 5 minutes. Using a metal spoon, crush raspberries until pureed.

Remove from heat and set aside to cool.

Transfer to an airtight container. Store in the fridge for up to 4 days.

Drizzle leftover sauce over ice-cream, chocolate cakes or yoghurt for breakfast

Place yoghurt in 2 serving bowls. Swirl each with 1/3 cup raspberry sauce

Serve with crunchy muesli or your favourite cereal for breakfast