Home » Raspberry Sauce
Raspberry Sauce
From EatingWell: March/April 1996, The Essential EatingWell Cookbook (2004)
Spoon this tart, vivid sauce over vanilla ice cream, yogurt, pancakes or virtually any fruit.
About 1 1/2 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 12-ounce package unsweetened frozen raspberries, thawed (3 cups)
- 1/4 cup sugar, or no-calorie sweetener
- 2 teaspoons lemon juice
- 1 teaspoon balsamic vinegar
Preparation
- Puree raspberries, sugar (or sweetener), lemon juice and balsamic vinegar in a food processor until smooth. Strain through a fine sieve into a bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 4 months.
Nutrition
Per tablespoon: 15 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 1 mg potassium.
Exchanges: Free Food
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Recipe Categories
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Meal/Course
- Dessert
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Southern/Soul
- American
- Type of Dish
- Sauce/Condiment, sweet
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