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Raspberry Sauce

Makes: 8  servings
Serving size: 2  tablespoon
Yield: 1 cup Start to Finish 15 mins


  • 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)


1. 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
  • cal.(kcal)50,
  • carb.(g)13,
  • sodium(mg)7,
  • Percent Daily Values are based on a 2,000 calorie diet