Raspberry Sauce
Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce. Source: EatingWell Magazine, Spring 2003
Ingredients
Directions
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Let raspberries stand for 30 minutes at room temperature until partially thawed (semi-frozen puree is easier to press through a sieve). Puree in a blender or food processor with sugar and lemon juice. Pass puree through a fine sieve set over a bowl.
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Nutrition Facts
Per Serving:
22 calories; 5.2 g carbohydrates; 0.3 g protein; Full Nutrition
Exchanges:
Per tablespoon = a "free" food