Raspberry Sauce - makes 1-1/4 cups

1          bag (12 ounces) frozen raspberries,                                    thawed

¼         cup granulated sugar
      Pinch kosher salt

           Pinch grated orange zest

Nutritional information per serving (2 tablespoons)
Calories 109 (1% from fat) • carb. 28g • pro. 0g • fat 0g
• sat. fat 0g· chol. 0mg • sod. 58mg • calc. 10mg • fiber 3g

1.  Put all ingredients into the blender jar, in the order listed.

2.  Blend on High for 15 seconds, or until smooth.

3.  Pass through a fine mesh strainer to remove all of the raspberry seeds.

4.  Raspberry sauce will keep refrigerated for                                      about 1 week to 10 days.