Easy Raspberry Sauce

recipe
Fresh in-season raspberries are essential to this ruby-hued sauce. It will keep five days tightly covered in the refrigerator. Pour leftover sauce on French toast.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 43
Caloriesfromfat 6 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 0.5 g
Carbohydrate 10.5 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 0.0 mg
Calcium 10 mg

Ingredients

4 cups fresh raspberries
1/4 cup water
1/3 cup sugar
1/2 teaspoon fresh lemon juice

Preparation

1. Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.

Kathleen Kanen,

Cooking Light

May 2008
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