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Raspberry Sauce

Raspberry Sauce

Southern Living FEBRUARY 2005

  • Yield: Makes 2/3 cup (serving size: 2 tablespoons)
  • Cook time:4 Minutes
  • Prep time:5 Minutes

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 10g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 0.3mg
  • Calcium: 4mg
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Raspberry Sauce recipe

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