15-Minute Raspberry Sauce
- Yield: About 1 1/4 cups
- Start to Finish 15 mins
frozen unsweetened red raspberries
light-colored corn syrup
- Thaw berries; do not drain. Place thawed berries in a food processor or blender. Cover and process or blend until berries are smooth. Press berries through a fine-mesh sieve; discard seeds.
- In a small bowl, combine raspberry puree and corn syrup. Cover and chill until ready to serve. Serve over chocolate cake, cheesecake, angel food cake, or ice cream. (Cover and chill leftovers for up to 1 week.) Makes 1-1/4 cups.
(15-Minute Raspberry Sauce)cal. (kcal) 27, sugar (g) 7, Folate (µg) 11, fiber (g) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, sodium (mg) 8, iron (mg) 0, calcium (mg) 10, Potassium (mg) 54, Trans fatty acid (g) 0, Riboflavin (mg) 0, vit. A (IU) 3, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 7, Monosaturated fat (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 7, pro. (g) 0, Fat, total (g) 0