Raspberry Dressing (Vinaigrette), No Added Sugar

"This dressing is so tasty that I could eat it with a spoon, but amazingly it is suitable for serving to the two in my family who are diabetics. You would never guess that it has no sugar added. I adapted this recipe from one I believe I originally found in Homemakers magazine. Serving size is calculated as 2 Tablespoons per serving, but that will depend on personal preference."
 
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photo by jessymroberts photo by jessymroberts
photo by jessymroberts
photo by kiwiheather photo by kiwiheather
photo by GaylaJ photo by GaylaJ
Ready In:
3mins
Ingredients:
3
Yields:
1/2 cup
Serves:
4
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ingredients

  • 2 tablespoons raspberry vinegar
  • 2 tablespoons no-sugar-added raspberry jam (I use President's Choice Blue Menu 50% fruit raspberry, sweetened with sucralose)
  • 13 cup canola oil
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directions

  • Whisk raspberry jam, and raspberry vinegar together.
  • Add canola oil in a slow, steady stream while whisking. Vinaigrette will thicken.

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Reviews

  1. Who knew great raspberry vinaigrette could be so easy? Do you know what they want for a bottle of raspberry vinaigrette? This recipe is a great find.
     
  2. This was easy to make and really tasted good - a nice change from my usual oil/vinegar dressing. I used Crofter's Organic Raspberry Fruit Spread (no sugar added), but only 1 tablespoon as I tasted and thought it was already sweet enough for my tastes. In fact, I think this would be equally delicious with balsamic vinegar or red wine vinegar. I will make this again! Made for PRMR Tag Game.
     
  3. I love this dressing! I made it for Thanksgiving and it was easy and delicious. It's so much better than bottled raspberry dressings. I will make this again and again.
     
  4. Simple and delicious. I love that it used ingredients I already had on hand. I served it over mixed greens and baby spinach with some chopped walnuts. Simple and satisfying. Thanks for sharing!
     
  5. This is a great dressing SB...And an added bonus is that it's virtually guilt-free. The only added fat is the good kind from the oil. I dabbedthis on a bed of mixed greens with mushrooms, grape tomatoes, celery and carrots. Wonderful, Wonderful...and I TY for posting.~ Made for PRMR.
     
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<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&amp;A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>
 
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