Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes. Source: EatingWell Magazine, March/April 1999

Susanne A. Davis
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Ingredients

Directions

  • 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; 0.3 g total fat; 11.4 g carbohydrates; 0.5 g protein; Full Nutrition