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Strawberry-Raspberry Sauce

:  May/June 1997

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Turn fresh-picked strawberries and raspberries into a delightful sauce to serve with frozen yogurt, sorbet or angel food cake.


Strawberry-Raspberry Sauce Recipe

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 pint strawberries
  • 1/2 pint raspberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 1/2 tablespoons arrowroot

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Preparation

  1. Slice strawberries and place in a saucepan with raspberries, sugar, water and arrowroot. Cook, stirring, over medium heat, until sauce reaches a simmer and thickens. Cool.

Nutrition

Per tablespoon: 18 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 20 mg potassium.

Exchanges: Free Food


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low carbohydrate
Gluten free
Low calorie
Ethnic/Regional
American
Type of Dish
Sauce/Condiment, sweet
Desserts, fruit
Style/Theme
Vegetarian
Vegan
Quick (total 30 min. or less)
Entertaining, casual
Season
Summer
Spring
Meal/Course
Dessert
Servings
8 or more
Total Time
30 minutes or less
Ease of Preparation
Easy
Publication
May/June 1997
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