Raspberry Dessert Sauce

Recipe Ingredients

10 oz	284g	Frozen raspberries in light syrup - (1 package)
		Thawed and undrained
2 tablespoons	30ml	Water
2 teaspoons	10ml	Cornstarch

Recipe Instructions

Drain raspberries, reserving syrup.

Press raspberries through a sieve, reserving puree; discard the seeds.

Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; let cool. Yield: 3/4 cup (serving size: 2 tablespoons).

Source:
Cooking Light, Sept. 1995, page 130

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