Best Strawberry Raspberry Sauce Recipes

Orange Coeurs à la Crème with Strawberry Raspberry Sauce image

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup 1% cottage cheese
1/3 cup plus 2 tablespoons sugar
1 teaspoon finely grated fresh orange zest
4 oz Neufchâtel cheese
3/4 cup plain low-fat yogurt
5 oz strawberries, quartered (1 cup)
3 oz raspberries (2/3 cup)
1 tablespoon Grand Marnier or other orange-flavored liqueur
Special Equipment
cheesecloth; 6 (3-inch) heart-shaped coeur à la crème molds

Steps:

Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.

Strawberry-Raspberry Sauce image

Provided by Martha Stewart

Time 10m

Yield Makes 1 3/4 cups

Number Of Ingredients 2

1 jar (10 to 12 ounces) seedless raspberry jam (about 1 cup)
1 package (10 ounces) frozen strawberries

Steps:

In a medium saucepan, heat raspberry jam over medium heat, stirring occasionally, until liquefied, about 3 minutes.
Add frozen strawberries. Simmer until softened, 5 to 10 minutes. With a potato masher, lightly mash strawberries, leaving some large pieces. Cool completely.
Transfer to an airtight container; refrigerate up to 1 week. (If sauce solidifies, warm in the microwave or over low heat.)