Recipe - Raspberry Sauce

2 cup Fresh/unsweetened frozen
raspberries
2 tablespoon Sugar
1 tablespoon Cornstarch
3 tablespoon Chambord,optional
2 tablespoon Water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened(1min.) Strain through
sieve(I never do) to remove seeds. Add Chambord if desired. Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
~Don't know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over warm plain
ff brownies, or anything chocolate, I think:) I always use frozen
raspberries for this. Let cool and serve either chilled or room temp.
From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip