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Raspberry Sauce

RASPBERRY SAUCE

this was in the reno gazzette journal today. it's made with splenda, looks easy and good. drizzle it over fruit salad, stir it into oatmeal, pour it on frozen yogurt, angel food cake or pancakes. no fat and only 12 calories per tbl.

Time: 30 minutes

Steps:

  • thaw the berries , if frozen , but do not drain them
  • place half of the berries in a blender and process until berries are smooth
  • press berries through a fine-mesh sieve and discard the seeds
  • repeat with remaining berries
  • you should have about 1 / 2 a cup of puree from each 1 1 / 2 cup of berries
  • in a heavy saucepan , stir together splenda and cornstarch
  • add sieved berries
  • cook and stir over medium heat until thickened and bubbly
  • cook and stir for 2 minutes more
  • remove from heat
  • cool to room temperature before serving
  • makes about 1 cup of sauce


Raspberry Sauce image

Number Of Ingredients: 3

Ingredients:

  1. raspberries
  2. splenda granular
  3. cornstarch


RASPBERRY SAUCE

Serve this sauce with Red Currant and Lemon Tartlets.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 1/2 cup

Steps:

  • Combine rasperries, sugar, lemon juice, and salt in a small saucepan set over low heat. Cook until berries release their juices and just start to break down, about 5 minutes. Using a rubber spatula, press berries through a fine-mesh sieve; discard solids. Return strained juice to saucepan, stir in cornstarch, and cook until mixture comes to a boil. Let cool. Store, refrigerated, in an airtight container for up to 3 days.


Raspberry Sauce image

Number Of Ingredients: 5

Ingredients:

  • 1 pint raspberries
  • 1/4 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch of salt
  • 1 teaspoon cornstarch


RASPBERRY SAUCE

An easy Raspberry Sauce recipe.

Recipe From epicurious.com

Provided by Lou Jones

Yield Makes about 3 cups

Steps:

  • In medium saucepan over moderate heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to moderately high and simmer, stirring occasionally, until slightly thickened, about 1 minute. Strain through fine-mesh sieve, pressing on solids to extract all liquid. (Sauce can be made ahead and refrigerated, covered, up to 1 week.)


Raspberry Sauce image

Number Of Ingredients: 3

Ingredients:

  • 3 1/3 cups fresh or frozen raspberries
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice


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