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Raspberry Dressing

Prep Time :
10 min
Bake Time :
Makes :
2 1/2 cups (625 mL)
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This recipe is:

1/2 cup (125 mL) light cranberry juice

1/2 cup (125 mL) fresh raspberries

1/4 cup (60 mL) red wine vinegar

1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tsp (10 mL) Dijon mustard

1/2 tsp (2 mL) salt

1/3 cup (75 mL) canola oil

1 tbsp (15 mL) very finely chopped shallots

1 tbsp (15 mL) finely chopped fresh thyme leaves


Place the cranberry juice, raspberries, vinegar, SPLENDA® Granulated, mustard and salt in a blender; purée until smooth. With the motor running, slowly add the oil in a stead stream. Stir in the shallots and thyme. Dressing can be stored, tightly covered, in the refrigerator for up to 5 days.

Tip: Serve with a mixture of tender and bitter salad greens, such as baby spinach and radicchio.

Nutrition Information

Amount per serving:

Serving Size: 2 tbsp (30 mL)

Total Calories: 40

Calories from Fat:35

Total Fat: 4g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 40mg

Total Carbohydrate: 2g

Fibre: 0g

Sugars: 1g

Protein: 0g

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