Process 1/2 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 MC-Recipe Digest V1 #666 by Badams on Jul 11, 1997