Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.
Ingredients:
- 1/2 cup thawed frozen raspberries
- 1 tablespoon sugar
- 1/4 teaspoon lemon juice
- 2 scoops of nonfat vanilla frozen yogurt
- 1/2 mango, diced
- 2 tablespoons chopped toasted nuts
Preparation:
1
Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.
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