Recipe by Cooking Light April 1999

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Yield:
1 3/4 cups (serving size: 2 tablespoons)
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Ingredients

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Directions

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  • Combine sugar and water in a small saucepan, and bring to a boil. Cook for 1 minute over medium heat, stirring until the sugar dissolves. Combine the sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse 3 times or until the berries are chopped. Cover and chill.

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  • Note: Store remaining sauce in an airtight container in refrigerator. Serve over low-fat ice cream or pancakes.

Nutrition Facts

33 calories; calories from fat 3%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 9.6g; fiber 1.1g; iron 0.1mg; calcium 5mg.
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