Zutaten für Raspberry Sauce
- 3 cups raspberries
- 1/4 cup Splenda Granular
- 2 tablespoons cornstarch
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Zubereitung von Raspberry Sauce
- Thaw 3 cups of raspberries if frozen. Do not drain.
- Place 1 1/2 cups of the thawed raspberries in a blender and blend until completely smooth.
- Press the blended raspberries through a fine-mesh sieve to remove the seeds. Discard the seeds.
- Repeat steps 2 and 3 with the remaining 1 1/2 cups of raspberries.
- You should have approximately 1 cup of raspberry puree.
- In a medium-heavy saucepan, whisk together 1/4 cup Splenda and 2 tablespoons cornstarch until well combined.
- Add the 1 cup of sieved raspberry puree to the saucepan.
- Cook over medium heat, stirring constantly, until the sauce thickens and becomes bubbly.
- Continue to cook and stir for 2 minutes more to ensure the sauce is fully cooked.
- Remove the saucepan from the heat.
- Allow the sauce to cool completely to room temperature before serving. This allows the flavors to meld and the sauce to thicken further.
- Yields approximately 1 cup of raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
65g
Fat
0g
Carbs
15g
