Maso's Raspberry Sauce
"I like the rich flavor of fresh raspberries when they are in season, so enjoyed coming up with a lower-carb version of a typical raspberry sauce. I use it over raspberry cheesecake, ice cream hearty meats or anything else you like with a raspberry sauce."
photo by Tomaso Basso
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 12
ingredients
- 1 lb fresh raspberry
- 1⁄2 cup sugar or 1/2 cup monk fruit artificial sweetener
- 3 tablespoons water
- 1 tablespoon of raspberry fruit preserves
- 1 tablespoon cornstarch (no-carb thickener) or 1/2 teaspoon Anjou pear, thick-it-up (no-carb thickener)
directions
- In a blender, blend the raspberries with the water until a slurry.
- Using a sieve, take out the seeds to get a clear red fluid.
- Simmer in a saucepan adding tickener.
- Chill and serve over whatever you want to use it for.
- Keeps a few days in the refrigerator.
- I use a plastic squeeze bottle of the sauce to create fancy looking drizzles on top of desserts.
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RECIPE SUBMITTED BY
Tomaso Basso
Scottsdale, Arizona
My wife calls me "Maso", which is approximately "Tom" in Italian. I love taking recipes and change them to make them full of flavor, easier and quicker to make, and healthier to eat. I've been eating a Mediterranean diet for a long time now, so many of my recipes lean that way. You'll typically find olives, olive oil, nuts and leaner meats in my recipes. I rarely use recipes for most of my cooking, but attempt to get it right when telling others how to make something.
