Raspberry Sauce
Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce.
Ingredients
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12 ounces frozen unsweetened raspberries, (about 2 cups)
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1/4 cup sugar, or more to taste
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1 teaspoon fresh lemon juice
Directions
1.
Let raspberries stand for 30 minutes at room temperature until partially thawed (semi-frozen puree is easier to press through a sieve). Puree in a blender or food processor with sugar and lemon juice. Pass puree through a fine sieve set over a bowl.
Nutrition information
Calories 22, Carbohydrate 4 g, Fiber 1 g, Potassium 1 mg. Exchanges: Per Tablespoon = A Free Food
Percent Daily Values are based on a 2,000 calorie diet
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