Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup frozen raspberries , thawed
- ¼ cup white granulated sugar
- ¼ cup heavy cream
- 1 pinch of salt (optional)
- ¼ cup unsalted butter , divided
- 1 tbsp vanilla extract
- Ice cream or fruit
Directions
Place berries on a baking sheet and sprinkle with half of the sugar. Place 5–6 inches under a preheated broiler , and broil until well browned.
Remove and set aside until cool.
Combine cream, salt, and remaining sugar in a heavy saucepan over medium high heat. Add the raspberries, and boil until berries break easily.
Remove from the heat and set aside until cool. Purée in a food processor or blender until smooth. Alternatively, use an immersion blender directly in the saucepan.
Pour mixture back into saucepan, and place over medium high heat. Bring to a boil and cook until liquid has reduced by ⅔.
Stir in butter and vanilla until smooth, then cool.
Pour sauce over ice cream or fruit and serve.