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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.

Kathleen Kanen
Recipe by Cooking Light May 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

43 calories; calories from fat 6%; fat 0.3g; poly fat 0.2g; protein 0.5g; carbohydrates 10.5g; fiber 2.7g; iron 0.3mg; calcium 10mg.
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