KitchenAid KFP72BL Use & Care Guide - Page 35

Raspberry Sauce 1 package (14 oz.) frozen unsweetened raspberries, thawed 3⁄4 cup water 1⁄2 cup sugar 1 tablespoon cornstarch Position multipurpose blade in work bowl. Add raspberries. Process until well chopped, 5 to 10 seconds. With machine running, slowly add water. Process until smooth, 20 to 25 seconds. Add sugar and cornstarch; process to mix, about 5 seconds. Pour raspberry mixture into medium saucepan. Cook, stirring frequently, over medium heat until mixture boils. Cook, stirring constantly, until thickened and translucent; cook 1 minute longer. For smoother sauce, press mixture through medium strainer to remove seeds, if desired. Place plastic wrap directly on surface; cool completely. Serve warm or cold spooned over cheesecake, angel food cake, pancakes, waffles, or French toast. Yield: 16 servings (2 tablespoons per serving). Per serving: About 35 cal, 0 g pro, 9 g carb, 0 g total fat, 0 g sat fat, 0 mg chol, 0 mg sod. 33