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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:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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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


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Entertaining, formal
Kid-friendly
Type of Dish
Sauce/Condiment, sweet
Ease of Preparation
Easy
Ethnic/Regional
American
French
Total Time
45 minutes or less
Servings
8 or more
Health & Diet Considerations
Low cholesterol
Low saturated fat
Heart healthy
High fiber
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Breakfast
Brunch
Dessert
Season
Spring
Summer
Fall
Winter
Publication
Spring 2003
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