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Raspberry Sauce

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

Ingredients

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

Nutrition Information

  • calories 40
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 10 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 0.3 mg
  • calcium 4 mg

How to Make It

  1. 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.

  2. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly; remove from heat, and cool.