Berry Easy Topping
Strawberry-Orange Spread
Fresh Raspberry Sauce

Berry Easy Topping

WebMD Weight Loss Clinic members: Journal as 1/2 unsweetened canned
fruit in juice
OR 1 portion light dessert
OR 1/2 cup low-fat yogurt, plain

A creamy, flavorful topping that works for pound cake, shortcake, coffee
cake, waffles, or pancakes.

1 cup raspberries, frozen or fresh (blackberries can also be used)
1 cup light or fat-free Cool Whip, thawed in refrigerator
1/4 tsp. vanilla extract
Pinch cinnamon (add more to taste)

Add all ingredients to a medium serving bowl and stir well with spoon.
Keep covered in the refrigerator until ready to serve. Will keep for about
8 hours; after that, the moisture inside the berries may leak into the
mixture.

Yield: 2 cups of topping or 4 servings (1/2-cup each)

Per serving: 65 calories, 0.3 g protein, 11 g carbohydrate, 2.7 g fat, 5 g
saturated fat, 0 mg cholesterol, 1.2 g fiber, 0 mg sodium. Calories from
fat: 9%.M



Strawberry-Orange Spread

WebMD Weight Loss Clinic members: Journal as 1 ounce of regular cheese
OR 1/2 cup regular yogurt sweetened with fruit

8-ounce block light cream cheese
2 tablespoons sugar
2 tablespoons Splenda (optional)
1/2 teaspoon vanilla extract
2/3 cup diced strawberries
1 1/2 teaspoons orange zest (or finely chopped orange peel)

Add all the ingredients to a food processor and pulse to whip together and
blend until a spread forms. Scrape down sides of processor bowl and break
up any chunks of cream cheese after about 5 seconds. Cover and store in
the refrigerator until needed. Serve within 24 hours because the moisture
in the berries may leak into the mixture over time.

Yield: 1 1/2 cups spread, or about 5 servings (1/4 cup each)

Per Serving: 129 calories, 5 g protein, 10 g carbohydrate, 7 g fat, 5 g
saturated fat, 21 mg cholesterol, 0.5 g fiber, 213 mg sodium. Calories
from fat: 53%.



Fresh Raspberry Sauce

WebMD Weight Loss Clinic members: journal as 1 portion fresh fruit OR
1/2 cup canned fruit

This sauce works as a topping or complement to all sorts of dishes, from
pancakes and waffles at breakfast to light ice cream or pound cake at
night.

2 cups fresh or frozen unsweetened raspberries
1 tablespoon granulated sugar
1 tablespoon Splenda
2 tablespoons berry liqueur (such as Chambord)
2 tablespoons orange juice

Combine the ingredients in a blender or food processor and puree or pulse
until well-blended. Serve as is if you don't mind seeds, or strain through
a nonreactive sieve to remove seeds.

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