Raspberry Sauce

July 22, 2010 in Condiments by Joyce Bunderson

This recipe that I’ve developed looks, tastes, and smells like dessert, but contributes to the good health of your loved ones and yourself. Chefs often make an artistic swirl on a plate or add a splash of tangy flavor to a dessert by using raspberry sauce. It’s not difficult to make, so why not be the chef yourself?

Raspberries are a fabulous source of nutrients – I won’t take your time here to enumerate them, but take my word, they are a great source of fiber, phytonutrients, vitamins and minerals, no cholesterol, no sodium, essentially no fat – the little that it has is good for you. What I decided to create was something delicious, without getting into an unhealthy processed food. You can make a beautiful red dessert without a single drop of food coloring.

Ingredients:
24 ounces of frozen unsweetened raspberries
1/2 cup Dr. Grandma’s Delight (zero-calorie all-natural sweetener)
1 tablespoon lemon juice
1 tablespoon cornstarch
1 ½ tablespoons water

Directions:
Defrost the raspberries and combine with Delight in a saucepan. Heat until the raspberries start breaking apart, 5 to 10 minutes. Remove from the heat and strain through a chinois or other strainer fine enough to remove the seeds. Discard the seeds and return the juice to the saucepan. Mix the cornstarch and water and add to the heating raspberry juice. Heat and stir while the cornstarch slightly thickens.

Gather a chinois or other fine strainer for seed removal.

Gather a chinois or other fine strainer for seed removal.

Put berries into a saucepan.

Put berries into a saucepan.

Add Delight and lemon juice.

Add Delight and lemon juice.

Heat until the berry clusters fall apart.

Heat until the berry clusters fall apart.

Strain when berry clusters have fallen apart.

Strain when berry clusters have fallen apart.

Pour strained berry juice back into sauce pan.

Pour strained berry juice back into sauce pan.

Mix berry juice with cornstarch and water.

Mix berry juice with cornstarch and water.

Cook cornstarch, water and berry juice until slightly thickened.

Cook cornstarch, water and berry juice until slightly thickened.

Pour raspberry sauce into squeeze bottle, if you want to make a zig-zag.

Pour raspberry sauce into squeeze bottle, if you want to make a zig-zag.

Put some sauce on a dessert dish.

Put some sauce on a dessert dish.

Place a piece of cake on sauce.

Place a piece of cake on sauce.

For a different look, put the cake on the plate first.

For a different look, put the cake on the plate first.

Squeeze sauce from your bottle over the cake.

Squeeze sauce from the bottle over the cake.

There are many creative ways that you can use your Raspberry Sauce.

  • Take a little squeeze bottle filled with raspberry sauce and make a ziggy-zaggy line of raspberry sauce; then place your chocolate cake or other dessert on it, just like a fancy pastry chef would.
  • Squeeze it over ice cream or yogurt.
  • Serve it over cakes/tarts.
  • It’s especially nice on fresh delicate melon cubes or balls.