Turn fresh-picked strawberries and raspberries into a delightful sauce to serve with frozen yogurt, sorbet or angel food cake.

Ruth Cousineau
Source: EatingWell Magazine, May/June 1997

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Ingredients

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Directions

Instructions Checklist
  • Slice strawberries and place in a saucepan with raspberries, sugar, water and arrowroot. Cook, stirring, over medium heat, until sauce reaches a simmer and thickens. Cool.

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Nutrition Facts

18 calories; protein 0.1g; carbohydrates 4.6g 2% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 3.8g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 2.3IU; vitamin c 6.3mg 11% DV; folate 3mcg 1% DV; calcium 2.6mg; iron 0.1mg; magnesium 2mg 1% DV; potassium 19.7mg 1% DV; sodium 0.3mg; thiaminmg.