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Raspberry Sauce
Raspberry Sauce
0 Reviews
From: EatingWell Magazine, Spring 2003
Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce.
- By: EatingWell Test Kitchen
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces frozen unsweetened raspberries, (about 2 cups)
- ¼ cup sugar, or more to taste
- 1 teaspoon fresh lemon juice
Preparation
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Active
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Ready In
- 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.
- Serving size: 1 tablespoon
- Per serving: 22 calories; 0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 4 g sugars; 3 g added sugars; 19 IU vitamin A; 3 mg vitamin C; 3 mg calcium; 0 mg iron; 0 mg sodium; 0 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Per tablespoon = a "free" food
