Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.
In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.
Calories: 96 calories, Carbohydrates: 1 g, Protein: <1 g, Fat: 10 g, Saturated Fat: 1 g, Sodium: 19 mg, Fiber: <1 g
Exchanges per serving: 2 fat.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.