RASPBERRY SAUCE - NO ADDED SUGAR
I have not tried this recipe. I got this recipe from Ossg Recipes. A serving size is 1/4 cup. Exchanges Per Serving: Fruit Exchange -- 1/2.
Provided by internetnut
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place raspberries in blender container; blend until smooth. Strain through sieve; discard seeds. Stir orange juice, EQUAL, and orange peel into pureed berries.
- Serve over fresh fruit, frozen yogurt, or cheesecake.
Nutrition Facts : Calories 37.9, Fat 0.4, Sodium 0.7, Carbohydrate 8.8, Fiber 4, Sugar 3.9, Protein 0.8
CRANBERRY SAUCE (NO SUGAR ADDED)
My family loves this cranberry sauce. It is SO easy and has no added sugar and no artificial sweeteners so it pleases everyone! It's so versatile - you can use it as a glaze on ham or pork and as a topping for cheesecake.
Provided by MandAs
Categories Sauces
Time 15m
Yield 4-6 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine cranberries, juice concentrate, and flour in a pot.
- Cover and simmer 5-10 minutes on medium heat until most of the berries have burst and sauce thickens.
- Stir in zest and/or walnuts and serve.
Nutrition Facts : Calories 66.9, Fat 0.2, Sodium 7.9, Carbohydrate 16.8, Fiber 1.8, Sugar 12.6, Protein 0.4
NO-SUGAR RASPBERRY JAM
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 10
Number Of Ingredients 3
Steps:
- Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
- Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
- Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g
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