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Blueberry-Raspberry Sauce

:  July/August 1993

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Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.


Blueberry-Raspberry Sauce Recipe

Makes: About 3 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 pint blueberries, divided
  • 1/4 cup sugar
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon water
  • 2 tablespoons eau-de-vie de framboise, or Chambord (optional)
  • 1 cup raspberries

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Preparation

  1. Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.
  2. Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.
  3. Just before serving, stir in the remaining blueberries and raspberries.

Nutrition

Per 2-tablespoon serving: 18 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 1 g fiber; 0 mg sodium; 18 mg potassium.

Exchanges: Free Food


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Recipe Categories

Style/Theme
Vegetarian
Birthday
Entertaining, casual
Entertaining, formal
Make ahead instructions
Type of Dish
Desserts, fruit
Sauce/Condiment, sweet
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
1 hour or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Meal/Course
Dessert
Season
Spring
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Publication
July/August 1993
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