Directions

1. Thaw berries if frozen, do not drain. Place half in a blender or food processor; cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve set over a bowl, forcing puree through with back of spoon or rubber spatula; discard seeds. Repeat with remaining berries. (Measure about 1-1/4 cups total sieved puree.)
2. In a small saucepan, stir together the sieved puree, spreadable fruit and lemon juice. Cook and stir over medium heat until spreadable fruit is melted. Remove from heat; transfer to a bowl and cool slightly. If you like, stir in raspberry liqueur. Serve over angel food cake, frozen yogurt or fresh fruit. Cover and chill leftovers for up to 1 week. Makes about 2 cups sauce.