Raspberry Sauce

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From: EatingWell Magazine Spring 2003

Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 12 ounces frozen unsweetened raspberries, (about 2 cups)
  • 1/4 cup sugar, or more to taste
  • 1 teaspoon fresh lemon juice

Preparation

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  1. 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.

Nutrition information

  • 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; 0 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: 0
  • Exchanges: Per tablespoon = a "free" food

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