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Raspberry Sauce

Spring 2003

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


Raspberry Sauce Recipe

Makes: About 1 cup

Active Time:

Total Time:

Ingredients

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

Preparation

  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

Per tablespoon: 22 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 1 g fiber; 0 mg sodium; 1 mg potassium.

Exchanges: Per tablespoon = a free food


More From EatingWell

Recipe Categories

Meal/Course
Brunch
Dessert
Breakfast
Type of Dish
Sauce/Condiment, sweet
Ease of Preparation
Easy
Ethnic/Regional
American
French
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Publication
Spring 2003

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