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Add a photoRaciónes: 12
Ingredientes
- 2 c. fresh or possibly unsweetened frzn raspberries
- 1/3 c. raspberries preserves or possibly jam
- 1/3 c. water
- 2 Tbsp. granulated sugar
- 1 c. fresh or possibly frzn blueberries (small berries work better here)
Direcciones
- For the raspberry sauce, mix 1 c. of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mix through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Throw away the seeds. Stir the blueberries and the remaining 1 c. raspberries into the warm raspberry syrup. Cover and let stand till cold. Chill till ready to use.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 82 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 63mg | 2% |
| Total Carbs 20.82g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 16.64g | 11% |
| Protein 0.41g | 1% |
