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.

Source: Midwest Living

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Recipe Summary

total:
20 mins
Servings:
16
Yield:
2 cups
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Ingredients

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Directions

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  • 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.)

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Instructions Checklist
  • 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.

Nutrition Facts

37 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodiummg; potassium 39mg; carbohydrates 9g; fiber 1g; sugar 7g; proteing; trans fatty acidg; vitamin aIU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.

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