Yield: 4 servings

When glazed with raspberry jam, fresh strawberries glisten and taste even sweeter.

Ingredients

• 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

Equipment

• 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