Turn fresh-picked strawberries and raspberries into a delightful sauce to serve with frozen yogurt, sorbet or angel food cake. Source: EatingWell Magazine, May/June 1997

Ruth Cousineau
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Ingredients

Directions

  • 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; 0.1 g total fat; 20 mg potassium; 4.6 g carbohydrates; 0.4 g fiber; 4 g sugar; 0.1 g protein; 2 IU vitamin a iu; 6 mg vitamin c; 3 mcg folate; 3 mg calcium; 2 mg magnesium;