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Triple Red Berry Dessert Sauce
Ingredients
- 1 1/2 cups fresh or frozen unsweetened raspberries
- 1 1/2 cups fresh or frozen unsweetened strawberries
- 2/3 cup seedless raspberry or strawberry spreadable fruit
- 1 1/2 teaspoons lemon juice
- 2 to 3 teaspoons raspberry or cherry liqueur (optional)
- Frozen vanilla yogurt or low-fat vanilla ice cream
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.
