1Place all ingredients in blender.
2Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.
Pour these pretty sauces into plastic squeeze bottles (available at discount stores), and use to decorate dessert plates, as professional chefs do.
Enjoy these sauces over ice cream, pound cake and cheesecake or as elegant toppings for pancakes and waffles.
To strain the raspberry sauce, use a fine sieve and rubber spatula to press the raspberries through the sieve.
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