Raspberry sauce

4 servings

Ingredients

Quantity Ingredient
2 cups Fresh/unsweetened frozen raspberries
2 tablespoons Sugar
1 tablespoon Cornstarch
3 tablespoons Chambord,optional
2 tablespoons Water

Directions

In small heavy saucepan place raspberries and sugar, bringing to a boil over medium heat. Mash berries during cooking. Dissolve cornstarch in water, and add to mixture and stir until thickened(1min.) Strain through sieve(I never do) to remove seeds.

Add Chambord if desired. Makes 1½ cups. 13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol. ~Don't know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over warm plain ff brownies, or anything chocolate, I think:) I always use frozen raspberries for this. Let cool and serve either chilled or room temp. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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