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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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; carbohydrates 9g; insoluble fiber 1g; sugars 7g; vitamin c 11.2mg; niacin equivalents 0.2mg; folate 4mcg; potassium 39mg; calcium 10.1mg; iron 0.2mg.
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