Yield: 4 servings
When glazed with raspberry jam, fresh strawberries glisten and taste even sweeter.
- 8 ounces frozen raspberries, thawed and drained (1 cup)
- 12 pitted medjool dates, soaked in water for 10 minutes and drained
- 2 cups fresh strawberries
- small colander or fine-mesh strainer
- small bowl
- rubber spatula
- measuring cups
Put the raspberries and dates in a blender and process on medium speed until smooth. Serve as a dip with the strawberries. Stored in a sealed container in the refrigerator, Raspberry Jam will keep for 5 days.
Per serving: calories: 120, protein: 1 g, fat: 1 g, carbohydrate: 24 g, fiber: 6 g, sodium: 1 mg