Lyons Family Cookbook

Raspberry Dessert Sauce



raspberries, fresh or frozen



fresh lemon juice



sugar (4-8 Tbs to taste)

Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Strain through a fine strainer, pressing with a rubber spatula to release the juices. Makes 1 cup.

The vivid color and naturally sweet taste of this sauce makes it perfect for spooning over Angel Cake as well as nonfat frozen yogurt or sorbet. It can be made ahead of time and stored in the refrigerator for up to 2 days and in the freezer for up to 2 months. You can also try substituting another berry or combination of berries for the raspberries.


Source: Family Fun Magazine -- July 2000