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Raspberry Sauce

:  March/April 1996, The Essential EatingWell Cookbook (2004)

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Spoon this tart, vivid sauce over vanilla ice cream, yogurt, pancakes or virtually any fruit.


Raspberry Sauce Recipe

Makes: 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

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Preparation

  1. 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


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Meal/Course
Dessert
Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
March/April 1996
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