Raspberry Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | pint |
raspberry juice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 473 | ml |
raspberry juice
|
* |
Directions
Beat the eggs.
Mix the flour to a smooth paste with a little water.
Put the eggs and the flour paste into a saucepan, add the sugar and juice and place over a very low flame or in a double boiler so that the contents will not boil.
Whisk until the mixture thickens.
It will be light and frothy and should be served at once.
