Raspberry Dessert Sauce

6 Servings

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Raspberry Dessert Sauce Ingredients

10 oz Frozen raspberries in light	2 ts Cornstarch
2 tb Water

Instructions for Raspberry Dessert Sauce

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). 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 MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

Main Ingredient: RaspberryCuisine: Uncategorized

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