Raspberry Sauce

March/April 1999

Your rating: None Average: 4.8 (4 votes)

Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.

Raspberry Sauce

Makes: About 1 cup

Active Time:

Total Time:


  • 12 ounces frozen unsweetened raspberries, thawed for 30 minutes
  • 1/4 cup sugar, or to taste
  • 1 teaspoon lemon juice


  1. Puree raspberries, sugar and lemon juice in a blender. Pass puree through a fine sieve set over a bowl.


Per serving: 37 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrates; 1 g protein; 3 g fiber; 0 mg sodium; 65 mg potassium.

Nutrition Bonus: Vitamin C (19% daily value).

Carbohydrate Servings: 1/2

Exchanges: Free Food

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