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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 12 ounces frozen unsweetened raspberries, thawed for 30 minutes
  • ¼ cup sugar, or to taste
  • 1 teaspoon lemon juice

Preparation

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

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 47 calories; 0.0 g fat(0.0 g sat); 3.0 g fiber; 11.0 g carbohydrates; 1.0 g protein; 9.0 mcg folate; 0 mg cholesterol; 8.0 g sugars; 14.0 IU vitamin A; 11.0 mg vitamin C; 11.0 mg calcium; 0.0 mg iron; 0 mg sodium; 65.0 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

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