Try this Raspberry Sauce #3 recipe, or contribute your own.
Suggest a better descriptionFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: arielle@taronga.com (Stephanie da Silva) Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 80 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.1mg | 0 % | |
Potassium 21.6mg | 1 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 19.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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