Strawberry-Raspberry Sauce

Strawberry-Raspberry Sauce

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From: EatingWell Magazine, May/June 1997

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

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 1 pint strawberries
  • 1/2 pint raspberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons arrowroot

Preparation

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  1. 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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 18 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 4 g sugars; 2 IU vitamin A; 6 mg vitamin C; 3 mg calcium; 0 mg iron; 0 mg sodium; 20 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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