08 March, 2012

Blackberry-Raspberry Sauce | Cooking Light

Blackberry-Raspberry Sauce ingredients
Makes 1.75 cups (Serving size 2 Tbsp)
1/2 cup sugar
1/3 cup water
1 cup fresh or frozen blackberries
1 cup fresh or frozen raspberries
1 Tbsp fresh lemon juice

For serving
Frozen Lemon Mousse (try this) or
Low-fat ice cream or
Pancakes


Directions
Combine sugar and water in a small saucepan, and bring to a boil.

Cook over Medium heat for 1 minute, stirring until the sugar dissolves.

Combine the sugar syrup, blackberries, raspberries and lemon juice in a blender. Pulse 3 minutes, or until the berries are chopped.

Cover and chill.

Nutritional Information
Calories: 33 (3% from fat)
Fat: 0.1g (sat 0.0g, mono 0.0g, poly 0.1g)
Protein: 0.2g
Carbohydrate: 9.6g
Fiber: 1.1g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 0.0mg
Calcium: 5mg


This Blackberry-Raspberry Sauce recipe is from Cooking Light Magazine (Southern Progress Corp, April 1999), 170.

Page Last Updated 26 April 2015

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