RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

This is a SPLENDA brand recipe.

2 lbs cooked, peeled and deveined shrimp
Sauce:
1 cup no-sugar-added raspberry preserves
1/4 cup prepared horseradish
3 tbsp Splenda Granulated
2 tbsp tomato paste
3 tsp sherry wine vinegar
2 tbsp Worcestershire sauce
1 garlic clove, minced
1 jalapeno pepper, (seeded), minced
1/2 tsp salt
1 pinch black pepper

Place sauce ingredients in a blender or food processor. Blend or process 30 seconds or until smooth.

Chill sauce at least a couple hours before serving. Sauce will keep in the refrigerator for 5 days.

Yield: 32 servings
Per serving: 45 calories, 6 g protein, 4 g carbs
Dietary Exchange: 1 lean meat

Note: File Photo