1 cup raspberries 2 tablespoons lemon juice 1/2 cup butter or margarine 3 tablespoons sugar 4 large eggs 4 drops of red food color (optional)
In a food processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds.
You need 1/2 cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs.
Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired.
Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).
55 calories, 5 grams fat, 2 grams carbohydrates, 1 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in carbs.