Triple Red Berry Dessert Sauce
- Makes: 16 servings
- Yield: 2 cups
- Start to Finish 20 mins
This easy blender sauce tops ice cream with a gorgeous red berry punch. Look for spreadable fruit in the jam/jelly section of your supermarket. The sauce has just 37 calories for a two-tablespoon serving.
fresh or frozen unsweetened raspberries
fresh or frozen unsweetened strawberries
seedless raspberry or strawberry spreadable fruit
raspberry or cherry liqueur (optional)
Frozen vanilla yogurt or low-fat vanilla ice cream
- 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.)
- 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.
(Triple Red Berry Dessert Sauce)Servings Per Recipe 16, calcium (mg) 10, cal. (kcal) 37, sugar (g) 7, vit. C (mg) 11, Folate (µg) 4, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, iron (mg) 0, Niacin (mg) 0, Potassium (mg) 39, sat. fat (g) 0, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, vit. A (IU) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 0, chol. (mg) 0, Trans fatty acid (g) 0, pro. (g) 0, carb. (g) 9, Fat, total (g) 0