Blackberry-Raspberry Sauce

This recipe goes with Frozen Lemon Mousse with Blackberry-Raspberry Sauce

Yield: 1 3/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 3%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 9.6g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 0.0mg
  • Calcium: 5mg


  • 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


  1. 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.
  2. Note: Store remaining sauce in an airtight container in refrigerator. Serve over low-fat ice cream or pancakes.
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