Easy Raspberry Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 6%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.5g
  • Carbohydrate: 10.5g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 0.0mg
  • Calcium: 10mg

Ingredients

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

Preparation

  1. 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.
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