Raspberry Sauce #1

Ready in 1 hour

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1 tb Cornstarch
1 pk (10-oz) frozen raspberries

Original recipe makes 6 Servings



To make sauce, drain raspberries, reserving juice. Add enough water to juice to make 1 cup. In small saucepan, combine cornstarch and juice, mixing until smooth. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring, 2 minutes longer. Remove from heat and stir in raspberries. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 3 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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