Fresh Raspberry-Orange Sauce

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/8 tsp. grated orange zest
• 1/2 cup confectioners' sugar
• 2 tbsp. fresh orange juice
• 1 tsp. fresh lemon juice

Makes 2 Cups (1/4 cup per serving)

1. Combine the raspberries and orange zest in a  food processor; pulse until the berries are broken up. Sift the confectioners' sugar over the berries and add the orange juice; pulse just until smooth.
2. Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call an elegant dessert sauce with flavor. It's succulent and juicy and it goes great on anything. It goes great with vanilla, chocolate and on top of fruit too. You can use strawberries, blueberries along with a combination of sliced rhubarb with the berries and you'll be happy.