Photo by Ken Burris. Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.
1 cup thawed frozen Raspberries2 tablespoons SugarOne-half teaspoon Lemon juice4 scoops of fat-free vanilla frozen Yogurt1 Mango, diced 4 tablespoons chopped toasted Nuts
Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.
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