Spoon Raspberry Sauce over slices of commercial fat-free chocolate pound cake.
1 cup fresh or frozen unsweetened raspberries
2 tablespoons sugar
1 tablespoon red currant jelly, melted
2 teaspoons Chambord or other raspberry-flavored liqueur
How to Make It
Position knife blade in food processor bowl; add raspberries and sugar, and process until smooth. Pour raspberry puree into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer.
Combine melted jelly and liqueur, stirring well. Add to raspberry puree, stirring well. Cover and chill.