Side Pannel
Raspberry Dessert Sauce
Ingredients List
- 10 oz Frozen raspberries in light
- -syrup, (1 package) thawed
- -and undrained
- 2 tb Water
- 2 ts Cornstarch
Directions
Drain raspberries, reserving syrup.
Press raspberries through a sieve, reserving puree; discard the seeds.
Combine water and cornstarch in a saucepan; stir until blended. Stir in
reserved raspberry syrup and puree; bring to a boil, and cook 1 minute,
stirring constantly. Pour into a bowl; let cool. Yield: 3/4 cup (serving
size: 2 tablespoons).
Per serving: 52 Calories; 0g Fat (1% calories from fat); 0g Protein; 13g
Carbohydrate; 0mg Cholesterol; 1mg Sodium
NOTES : This recipe is featured with ORANGE CUSTARD WITH RASPBERRY DESSERT
SAUCE, Page 128.
Press raspberries through a sieve, reserving puree; discard the seeds.
Combine water and cornstarch in a saucepan; stir until blended. Stir in
reserved raspberry syrup and puree; bring to a boil, and cook 1 minute,
stirring constantly. Pour into a bowl; let cool. Yield: 3/4 cup (serving
size: 2 tablespoons).
Per serving: 52 Calories; 0g Fat (1% calories from fat); 0g Protein; 13g
Carbohydrate; 0mg Cholesterol; 1mg Sodium
NOTES : This recipe is featured with ORANGE CUSTARD WITH RASPBERRY DESSERT
SAUCE, Page 128.
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