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Raspberry Dessert Sauce

Add that berry goodness to any treat

 2 cups raspberries, fresh or frozen
 2 tbsp. fresh lemon juice
 4 to 8 Tbsp. sugar

Puree the berries in a blender with the lemon juice.


Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.


Strain through a fine strainer, pressing with a rubber spatula to release the juices.


Makes 1 cup.



Spoon over Angel Food Cake, nonfat frozen yogurt, or sorbet. It can be made ahead of time and stored in the refrigerator for up to two days and in the freezer for up to two months. You can also try substituting another berry or combination of berries for the raspberries.