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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:

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

  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


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