Strawberry-Raspberry Sauce

May/June 1997

Your rating: None Average: 4.3 (12 votes)

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

Strawberry-Raspberry Sauce

Makes: 2 cups

Active Time:

Total Time:


  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.


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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