| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | St. louis p, Post1 | 8 | servings | |
INGREDIENTS
| 1 | pk | Unsweetened or lightly sweetened frozen |
| Raspberries or strawberries (10 – 12 oz); thawed | ||
| 1/2 | c | Powdered sugar- (to 1/3 cup); sifted |
| 2 | c | Plain applesauce |
INSTRUCTIONS
Puree berries in food processor or blender. Add 1/2 cup powdered sugar; process until very smooth. If using raspberries, strain puree into bowl, pressing on pulp in strainer. Use rubber spatula to scrape mixture from underside of strainer. Mix berry puree with applesauce. Taste; whisk in more powdered sugar if you like. Whisk to blend well. If sauce is too thick, whisk in a little water, 1 tablespoon at a time. Refrigerate in covered container at least 30 minutes. Stir before serving. Serve cold. Yield: About 8 servings (2 1/2 cups). Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Faye Levy Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the most exciting person in the universe”