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A serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
Combine the raspberries, 2 tbsp granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring and pressing the berries with the back of a spoon, until the mixture is thick enough to mound on a spoon and most of the liquid has evaporated, about 8–10 minutes. Press through a fine-mesh strainer into a small bowl, discarding the seeds. Set the strained raspberry purée aside to cool slightly.
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