I make raspberry sauce all of the time, and for some reason I have never blogged it? I use it for ice cream, pancakes, or over cheesecakes. I decided it was high time to put the recipe here, so you could refer to it when you wanted to make some.
You can use fresh raspberries or frozen to make the sauce. It’s not overly sweet, so it accompanies a sweet dessert nicely.
This version is a seedless raspberry sauce.
- 2 cups raspberries, fresh or frozen
- 1/4 cup sugar
- juice of half of a lemon (about a Tablespoon)
Combine ingredients in a saucepan, until raspberries break down. About 10-15 minutes. Remove from heat, strain seeds.
Amount Per Serving: Calories: 462 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 148mg Carbohydrates: 114g Fiber: 17g Sugar: 91g Protein: 4g
Another favorite topping of mine? Homemade Salted Caramel Sauce! YUM!