This recipe can keep in the fridge for up to 1 week, covered.
1 1/2 cup fresh or frozen raspberries
1/2 teaspoon finely chopped thyme
1/2 teapoon ground black pepper
3 teaspoons raspberry vinegar
1/4 cup water
2 teaspoons canola oil
1 1/2 teaspoons low- sodium soy sauce
1 teaspoon agave
Combine all ingredients in a blender until smooth. Refrigerate until ready to use.
Make 16 servings- 2 tablespoons each
Calories 28, 1 gram fat, Cholesterol and saturated fat 0, protein 0 Carbs 5 and sodium 64
Taken and revised from: Reichler, G. (1998) Active Wellness: Feel Good for Life. New York, NY. Time Life