Recipe - Raspberry Dessert Sauce

10 ounce Frozen raspberries in light
syrup, (1 package) thawed
and undrained
2 tablespoon Water
2 teaspoon Cornstarch

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: Three fourths cup (serving
size: 2 tablespoons).

Per serving: 52 Calories; 0g Fat (1% calories from fat); 0g Protein; 13g
Carbohydrate; 0mg Cholesterol; 1mg Sodium

NOTES : This recipe is featured with ORANGE CUSTARD WITH RASPBERRY DESSERT
SAUCE, Page 128.

Recipe by: Cooking Light, Sept. 1995, page 130

Posted to MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.