|
|
| Yields |
1 Cup |
| Serving Size |
1/4 Cup |
| Raspberry Base: |
|
| 1 3/4 C |
Frozen raspberries in light syrup |
| 1 Tbs. |
Cornstarch |
| Dip: |
|
| 3/4 C |
Lite (5% fat) sour cream |
| 2 Tbs. |
Ground flaxseed |
| 1/4 C |
Raspberry base |
| 1/2 tsp. |
Lemon juice |
| 3 drops |
Hot sauce |
Raspberry Base:
• Thaw frozen berries.
• Pour into fine mesh strainer and force through using a spoon. Discard seeds.
• Place raspberry base in saucepan and whisk in cornstarch.
• Bring to a boil. Reduce heat and cook 2 minutes. Cool
• Store in refrigerator or freeze.
Dip:
• Combine sour cream, raspberry base, lemon juice and hot sauce in a bowl.
• Whisk together until well blended.
• Stir in flax.
• Cover and chill ½ to 1 hour.
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