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Raspberry Sauce
Raspberry Sauce
0 Reviews
From: EatingWell Magazine, March/April 1999
Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.
- By: Susanne A. Davis EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces frozen unsweetened raspberries, thawed for 30 minutes
- ¼ cup sugar, or to taste
- 1 teaspoon lemon juice
Preparation
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Active
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Ready In
- Puree raspberries, sugar and lemon juice in a blender. Pass puree through a fine sieve set over a bowl.
- Serving size: 2 tablespoons
- Per serving: 47 calories; 0 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 8 g sugars; 14 IU vitamin A; 11 mg vitamin C; 11 mg calcium; 0 mg iron; 0 mg sodium; 65 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Free Food
