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Raspberry Sauce

 

20

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

4 large eggs
2 tablespoons all-purpose flour
½ cup sugar
1 pint 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 18225% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 70mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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