3 small shallots -- peeled
3 tablespoons honey mustard
3/4 cup frozen raspberries -- thawed and pureed
3/4 cup fresh mint leaves
6 tablespoons seasoned Rice vinegar
3/4 cup water
3 tablespoons honey
1/2 cup fresh raspberries
Preparation:
| 1. | Place all ingredients except fresh raspberries in a blender or food processor and process until smooth.
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| 2. | Add the fresh raspberries and process very briefly, so that small pieces of berry remain.
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Serves: 16
Yields: 2 cups
Per serving:
40 Calories (kcal); 1g Total Fat; (15% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 125mg Sodium
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