BERRY SAUCE
Good for ice cream, pound cakes, fruit salad and all sorts of other summer treats. Very simple, and a really nice touch to desserts. You can substitute any berries you like.
10 ounces (300 g) frozen unsweetened raspberries, thawed
3/4 cup (6 fl oz/180 ml) liquid fruit sweetener or apple juice concentrate
1 - vanilla bean (optional), split lengthwise
Preparation - Estimated cooking time: Under 30 minutes -
1 In a food processor, combine raspberries and fruit sweetener or apple juice concentrate. Blend for 1 minute.
2 Transfer to a small pitcher. (If you prefer a smoother sauce, strain the puree into a pitcher.) Add vanilla bean, if using, and chill. Remove bean before serving.
Nutritional Analysis
Number of Servings: 16 1-oz (30g) servings
Per Serving
Calories 29 Carbohydrate 7 g
Fat 0 g Fiber 0.3 g
Protein 0 g Saturated fat 0 g
Sodium 3 mg
10 ounces (300 g) frozen unsweetened raspberries, thawed
3/4 cup (6 fl oz/180 ml) liquid fruit sweetener or apple juice concentrate
1 - vanilla bean (optional), split lengthwise
Preparation - Estimated cooking time: Under 30 minutes -
1 In a food processor, combine raspberries and fruit sweetener or apple juice concentrate. Blend for 1 minute.
2 Transfer to a small pitcher. (If you prefer a smoother sauce, strain the puree into a pitcher.) Add vanilla bean, if using, and chill. Remove bean before serving.
Nutritional Analysis
Number of Servings: 16 1-oz (30g) servings
Per Serving
Calories 29 Carbohydrate 7 g
Fat 0 g Fiber 0.3 g
Protein 0 g Saturated fat 0 g
Sodium 3 mg
