Fresh Raspberry Sauce
4 cups fresh raspberries, divided into two 2-cup containers
1/4 cup sugar
1/2 tsp fresh lemon juice
- Combine 2 cups raspberries and sugar in a food processor; process until pureed.
- Press berry mixture through a sieve over a medium bowl; discard solids.
- Stir in remaining 2 cups raspberries and lemon juice.
- Cover and chill.
Makes 2 cups. Serving size: 1/4 cup
Calories per serving 61 (6% from fat)
Fat 0.4 grams
Protein 0.7 grams
Cholesterol 0.0 milligrams
Calcium 15 milligrams
Sodium 1 milligram
Fiber 1 gram
Iron 0.4 milligrams
Recipe adapted from Cooking Light Magazine