This tried-and-true Weight Watchers recipe for easy Raspberry Sauce can be whipped up in 5 minutes or less. No cooking required! No cornstarch used either. A simple delicious sauce recipe to dress up everything from favorite desserts to Greek yogurt and more.
There are so many things to love about this easy raspberry sauce recipe. It's a smooth and versatile sauce and perfectly sweet without being loaded with calories.
This homemade raspberry sauce is very similar to a raspberry coulis which also does not include cooking. We sweeten our raspberry mixture without loads of sugar though to keep it on the skinnier side.
The exciting thing about this jewel-tone sauce is you can make it in 5 minutes literally. Unexpected company coming over or just feeling like a bit of a treat? Make this sauce. You can drizzle it over frozen yogurt, or creamy Greek plain yogurt for an elegant dessert and a beautiful pop of color.
This simple raspberry sauce has a great consistency. A slightly thinner sauce to perfect for spooning over other foods. It's perfect warm or chilled
What makes this skinny?
This is an old Weight Watchers recipe that uses fresh raspberries, raspberry spreadable fruit, and just a smidge of honey.
Using spreadable fruit cuts back on the sugar calories. We used Crofter's Raspberry Spreadable Fruit which is 30 calories per 1 tablespoon. By comparison raspberry jam or preserves are usually 50-60 calories for the same amount.
Fresh raspberries are low in calories with a good dose of fiber too.
Only 1 tablespoon of honey is used.
Recipe Ingredients Notes
Only four simple ingredients are needed!
Fresh raspberries. You'll use 1 ½ cups. Choose fully ripe raspberries for the best flavor. Pass on blemished berries.
Raspberry Spreadable Fruit. This adds more raspberry flavor and helps thicken the sauce slightly. Multiple brands make spreadable fruit. We compared Crofter's 'fruit only' (no refined sugar) spreadable fruit and their regular spreadable fruit which has cane sugar. The calories are identical in both.
Honey. Just one tablespoons makes this homemade raspberry sauce perfectly sweet!
Vanilla extract. This adds more homey flavor.
How to make Raspberry Sauce
STEP 1. Blend the raspberries
Place the raspberries in the bowl of a food processor or blender. Pulse to pulverize the berries (photo 1).
STEP 2. Strain
Pour the raspberry puree into a fine mesh strainer (or fine mesh sieve), over a bowl, and allow the juices to drain through (photos 1-2).
Push the raspberries around with a rubber spatula or the back of a spoon to force the sauce through the mesh (photo 3). Scrape any liquid from the outside of the strainer with a spatula into the bowl underneath.
Discard raspberry seeds from the strainer (photo 4).
STEP 3. Finish the sauce
Add the strained raspberry puree back into the food processor. Add the raspberry spreadable fruit, honey and vanilla extract. Pulse to full blend. Remove and add to a small jar. Chill until using.
Serve warm, room temperature or chilled.
Add some orange zest. Raspberry and orange flavors are great together. Add some orange zest for some orange flavor.
Want a thicker sauce? If you'd like a thick raspberry sauce:
- Add it to a small saucepan over medium heat.
Combine 1 tablespoons of cornstarch with 2 tablespoons water to create a cornstarch slurry.
- Pour that in and stir to mix with the sauce. Continue stirring and as it heats the sauce will thicken.
How to Use it
There are so many different ways to enjoy this delicious fresh raspberry sauce. Here are just a few suggestions:
- on a yogurt parfait
- over Greek yogurt
- on our mini cheesecakes or mini pavlovas
- on a stack of pancakes or waffles
- on French toast
- over grilled or roasted meats (think pork chops)
How to Store
Store in a sealed airtight container in the refrigerator for up to 1 week.
Frequently Asked Questions
Yes! Thaw the raspberries before starting the recipe. Place them on a paper towel to absorb any excess moisture from thawing before starting the recipe.
The recipe makes about ¾ cup of raspberry sauce.
Yes! Place in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator.
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