Raspberry Sauce

http://www.eatingwell.com/recipes/raspberry_sauce.html

From EatingWell:  March/April 1996, The Essential EatingWell Cookbook (2004)

Spoon this tart, vivid sauce over vanilla ice cream, yogurt, pancakes or virtually any fruit.

About 1 1/2 cups | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 12-ounce package unsweetened frozen raspberries, thawed (3 cups)
• 1/4 cup sugar, or no-calorie sweetener
• 2 teaspoons lemon juice
• 1 teaspoon balsamic vinegar

Preparation

1. Puree raspberries, sugar (or sweetener), lemon juice and balsamic vinegar in a food processor until smooth. Strain through a fine sieve into a bowl.

Nutrition

Per tablespoon : 15 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 0 g Protein; 0 g Fiber; 0 mg Sodium; 1 mg Potassium

Exchanges: Free Food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 4 months.