Raspberry Puree

Raspberry Puree

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Number of Servings: 16
Serving Size: 1 Tsp


  • 3 cups of fresh or frozen raspberries, thawed if frozen
  • Sugar substitute blend to equal 1 cup of sugar
  • 1 cup of water


  1. In a medium saucepan over high heat bring water and sugar substitute to a boil, stir until sugar substitute is dissolved.
  2. Add the washed and thawed raspberries. Reduce the heat to medium and cook until mixture is thickened and reduced by about one-third.
  3. Remove mixture from heat and pour into a fine mesh strainer.
  4. Strain mixture by mashing with the back of a spoon through the strainer.
  5. Store in refrigerator until ready to use.

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