Raspberry Sauce

Southern Living
Makes 2/3 cup (serving size: 2 tablespoons)


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1 (10-ounce) package frozen raspberries in syrup, thawed
1 teaspoon cornstarch
2 tablespoons sugar


Prep: 5 Minutes
Cook: 4 Minutes

Process raspberries in a blender until smooth, stopping once to scrape down sides. Press mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth; whisk in sugar.

Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly; remove from heat, and cool.

Created date

February 2005

Nutritional Information

Calories 40
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 10 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 0.3 mg
Calcium 4 mg