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ShareRaspberry Sauce
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Makes: 8
servings
Serving size: 2 tablespoon
Yield: 1 cup
Yield: 1 cup
Start to Finish:
15 mins
Ingredients
- 1 10 ounce frozen raspberries in light syrup, thawed
- 2 tablespoons light corn syrup
- 1 teaspoon raspberry-flavored liqueur, (optional)
- Sherbet or ice cream, (optional)
Directions
Reserve 1/3 cup fruit from raspberries. Place remaining fruit and juice in food processor or blender with corn syrup; process until smooth. Strain through sieve into small bowl; stir in reserved fruit and raspberry liqueur, if desired. Serve 2 tablespoons sauce over sherbet or ice cream, if desired. Makes 1 cup (eight 2-tablespoon servings).
Nutrition Facts
- Servings Per Recipe 8
- Calories(kcal)50,
- Carbohydrate(gm)13,
- Sodium(mg)7,
- Percent Daily Values are based on a 2,000 calorie diet
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