Jenny's Raw Recipe Blog

Strawberries with Raspberry Jam

Posted on June 07 2012 | (0) Comments
Category: Dips and Sauces Tags: raw dip recipes

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
  • blender
  • 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

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