Recipe - Raspberry Filling

1 cup Fresh Or Frozen Unsweet
Raspberrys
2 tablespoon Cornstarch
1 tablespoon Granulated Sugar Replacement
Three fourths cup Evaporated Skim Milk
2 teaspoon Lemon Juice

Process One half cup of the raspberries in a food processer or blender until
pureed. Combine the cornstarch and sugar replacement in a heavy or nonstick
saucepan; then gradually add the milk, pureed raspberries, and lemon juice.
Cook and stir over medium heat until clear and thickened. Remove from heat
and stir in remaining raspberries. Cover and cool to room temperature
before using.

From: Quick and Delicious Diabetic Desserts Cookbook

Recipe by: Mary Jane Finsand Posted to MCRecipe Digest V1 #666 by Badams
adamsfmle@sprintmail.com on Jul 11, 1997