2 servings.

Spoon Raspberry Sauce over slices of commercial fat-free chocolate pound cake.

How to Make It

Step 1

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.

Step 2

Combine melted jelly and liqueur, stirring well. Add to raspberry puree, stirring well. Cover and chill.

Cooking Light Light Cooking for Two

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