Dietitian’s tip: Sweet spices and a splash of balsamic vinegar add depth to this vividly colored sauce of pureed fresh raspberries. Stir it into yogurt or spoon it over fresh fruit.

Low sodium = no more than 140 mg of sodium per serving Low fat = no more than 3 g of fat per serving


SERVES 4

Ingredients

3 cups fresh raspberries

2 tablespoons honey

1 tablespoon balsamic vinegar

1/4 teaspoon ground cinnamon

Generous pinch of ground nutmeg

Directions

In a blender or food processor, combine all the ingredients and puree until smooth.

Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice. Scrape the inside of the sieve periodically to dislodge any seeds that may be plugging the holes. Keep pushing the pulp firmly through the sieve until all that is left is a small number of seeds. Cover the puree and refrigerate until ready to use. Makes about 1 cup.


Nutritional Analysis

(per serving)

Serving size: 1/4 cup
Calories 86 Cholesterol 0 mg
Protein 1 g Sodium 2 mg
Carbohydrate 21 g Fiber 3 g
Total fat 0 g Potassium 148 mg
Saturated fat 0 g Calcium 26 mg
Monounsaturated fat 0 g