Makes 1 1/2 cups
1 10 oz jar of seedless raspberry preserves
1 cup fresh or frozen raspberries
In a saucepan, heat a 10 oz jar of seedless raspberry preserves over low heat until melted. Add 1 cup of fresh or frozen red raspberries. Heat
until sauce just simmers. Cool. Cover; refrigerate until served.
1) Top over cheesecake just before serving.
2) For a light desert, top over plain or nonfat yogurt.
For added flavor, add 1-2 Tablespoons of raspberry wine.
store up to 1 week in a small bowl with a lid, or tightly covered plastic wrap.
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