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Raspberry Sauce

"Nothing tastes fresher than a homemade dessert sauce. Two cups fresh raspberries may be substituted for frozen raspberries in this make ahead sauce."
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15 m servings 25 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 25 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Press raspberries through a fine wire-mesh strainer into a saucepan, discarding solids. Add water to raspberries.
  2. Combine SPLENDA(R) Granulated Sweetener and cornstarch in a small bowl. Add to raspberry mixture, stirring until SPLENDA(R) Granulated Sweetener dissolves.
  3. Cook over medium-high heat, stirring constantly, until mixture boils. Boil; stirring constantly for 1 minute. Cool. Cover and chill sauce 2 hours.


  • Note
  • Serving Size: 2 tablespoons sauce

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