Raspberry Sauce (Sauce aux Framboise)
- Total Time
- About 10 minutes
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Ingredients
- 2packages, 10 ounces, frozen raspberries in syrup
- ½cup sugar
Nutritional analysis per serving (3.333333333333333 servings)
164 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Let the raspberries thaw partly. Put them through a sieve, pressing to extract as much liquid as possible. Discard the seeds. There should be about one and two-thirds cups of puree.
- Step 2
To the sauce add the sugar and stir to dissolve. Chill until ready to serve.
- Chef Boyer would have preferred using fresh raspberries in the preparation of this dessert. Since they were out of season, he used two 10-ounce packages of frozen raspberries.
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