Sometimes it's nice to have fruit for dessert. It's even nicer when you add a colorful touch of flavor to make it special.
Here is that special touch: a bright red sauce made from raspberries. It takes 15 minutes to make, from start to finish. You can make it any time of year-with fresh raspberries when they are in season, and with frozen unsweetened raspberries for all the other times.
You can serve this sauce on any kind of fruit. Try apples, pears, pineapple, kiwi and bananas in the winter, and peaches, plums, grapes and melon in the summer. Slice the fruit, then put it on a platter to make a lovely design. Whip up this sauce in the blender, strain out the crunchy seeds to make it smooth and drizzle it on top. This also makes a wonderful breakfast dish - and a great topping for plain yogurt.
If you want to, you can make the sauce ahead of time. It keeps for several days in the refrigerator in a tightly covered container.
- 1 1/2 cups fresh raspberries (or 1 1/2 cups frounceen unsweetened berries, defrosted)
- 2 tablespoons sugar
- 3 tablespoons orange juice
- Tools: Measuring cups and spoons, blender, medium-sized wire-mesh strainer plus a bowl it fits over, rubber spatula, soup spoon, bowls or plates, forks or spoons
Ask an Adult for Help with:
- Setting up the blender and scraping all of the raspberry liquid out of it.
- Slicing the fruit.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Ten Speed Press. All rights reserved.
nutrition information per serving
17 calories; 0g total fat; 0mg cholesterol; 0mg sodium; 4g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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