Raspberry Sauce
Tangy raspberry sauce tastes great over vanilla frozen yogurt or a stack of pancakes.
From EatingWell: March/April 1999
Yield: About 1 cup
Active Time: 5 minutes
Total Time: 5 minutes
Ingredients
- 12 ounces frozen unsweetened raspberries, thawed for 30 minutes
- 1/4 cup sugar, or to taste
- 1 teaspoon lemon juice
Preparation
- Puree raspberries, sugar and lemon juice in a blender. Pass puree through a fine sieve set over a bowl.
Nutrition 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).
1/2 Carbohydrate Serving
Exchanges: Free Food
Try this recipe with: