Makes 2 cups

1/4 cup olive oil
1 cup seasoned rice vinegar
1 (10 ounce) jar sugar free seedless raspberry jam (we used Polaner) *

Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth or use an emulsion blender. Store in a jar in the refrigerator.

Per Serving (using sugar free jam - per tablespoon: 21 Calories; 2g Fat (55.5% calories from fat); trace Saturated Fat; 0g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fat; 0 Other Carbohydrates.

* Per Serving (using regular jam with sugar - per tablespoon): 35 Calories; 2g Fat (42.7% calories from fat); trace Saturated Fat; 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.