Blackberry-Raspberry Sauce

recipe

Yield:

1 3/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 33
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 9.6 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 0.0 mg
Calcium 5 mg

Ingredients

1/2 cup sugar
1/3 cup water
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
1 tablespoon fresh lemon juice

Preparation

Combine sugar and water in a small saucepan, and bring to a boil. Cook for 1 minute over medium heat, stirring until the sugar dissolves. Combine the sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse 3 times or until the berries are chopped. Cover and chill.

Note: Store remaining sauce in an airtight container in refrigerator. Serve over low-fat ice cream or pancakes.

Note:

April 1999
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