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Raspberry Sauce (50% Sugar-free*)


  • 1 Cup fresh or frozen raspberries (defrosted)

  • 1/4 cup sugar

  • 1/4 cup Splenda®

  • 1/4 cup water


  1. Bring sugar, SplendaŽ and water to a boil on the stove stirring continuously

  2. Once boiling, add in the raspberries

  3. Cook for about 1 minute

  4. Remove from heat (I let mine sit for about 5 minutes before continuing)

  5. Liquify mixture in blender

  6. Strain blended mixture through a sieve to remove the seeds

  7. Cover and chill

  8. Refrigerate any leftovers. I would only keep this in the fridge for a maximum of three days.

* Notes:

  • To maintain texture of the sauce use 50% Splenda® and 50% sugar (for those not watching their sugar in take, use all sugar).

  • Use this recipe and replace the raspberries with any berry for a delicious sauce.

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