Raspberry Sauce

Raspberry Sauce

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From: EatingWell Magazine March/April 1996

Spoon this tart, vivid sauce over vanilla ice cream, yogurt, pancakes or virtually any fruit.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 12-ounce package unsweetened frozen raspberries, thawed (3 cups)
  • 1/4 cup sugar, or no-calorie sweetener
  • 2 teaspoons lemon juice
  • 1 teaspoon balsamic vinegar


  • Active

  • Ready In

  1. Puree raspberries, sugar (or sweetener), lemon juice and balsamic vinegar in a food processor until smooth. Strain through a fine sieve into a bowl.
  • Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 15 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 13 IU vitamin A; 2 mg vitamin C; 2 mg calcium; 0 mg iron; 0 mg sodium; 2 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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