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Source: Anne Lindsay's New Light Cooking. Serve this sauce with cake, frozen yogurt or fresh fruit. You can even stir it into plain yogurt for some extra flavor. Time to make doesn't include time to thaw the berries.
- Thaw raspberries, drain and reserve 1/2 cup of the juice.
- Press berries through sieve over bowl to remove seeds.
- Stir in enough of the reserved juice to make it the consistency you want.
- Stir in sugar.
- Cover and refrigerate for up to 5 days.