Recipe Image

Raspberry Sauce

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Spoon this tart, vivid sauce over vanilla ice cream, yogurt, pancakes or virtually any fruit.”


    • 1 12-ounce package unsweetened frozen raspberries, thawed (3 cups)
    • ¼ cup sugar, or no-calorie sweetener
    • 2 teaspoons lemon juice
    • 1 teaspoon balsamic vinegar


  • 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.
  • Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 4 months.
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