Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.

Susanne A. Davis
Source: EatingWell Magazine, March/April 1999

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree raspberries, sugar and lemon juice in a blender. Pass puree through a fine sieve set over a bowl.

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Nutrition Facts

47 calories; protein 0.5g 1% DV; carbohydrates 11.4g 4% DV; dietary fiber 2.8g 11% DV; sugars 8.2g; fat 0.3g; saturated fat 0g; cholesterol 0mg; vitamin a iu 14.1IU; vitamin c 11.4mg 19% DV; folate 9.1mcg 2% DV; calcium 10.7mg 1% DV; iron 0.3mg 2% DV; magnesium 9.4mg 3% DV; potassium 65mg 2% DV; sodium 0.5mg; thiamin 0mg 1% DV.
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