Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Strawberry-Raspberry Sauce

:  May/June 1997

Your rating: None Average: 5 (1 vote)

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


Strawberry-Raspberry Sauce Recipe

Makes: 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

More Healthy Recipe Ideas

You Might Also Like

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


More From EatingWell

Recipe Categories

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

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner