Drain thawed berries and reserve juice. Measure juice, adding water if necessary, to yield ~ cup. Thoroughly combine sugar and cornstarch with liqueur or orange juice; blend in raspberry juice until smooth. Bring to a boil over medium heat, stirring constantly; boil 2 minutes. Combine 1/2 cup hot glaze with drained berries and spread over cheesecake; slowly pour remaining glaze back and forth over fruit, forming a shiny glaze. Yield: Enough to glaze 1 cheesecake (great on frozen commercial cheesecake). Recipe by: Jane Stokes of Stokes Fruit Farm. Posted to recipelu-digest by "Lynn Ratcliffe"
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 1|
|Calories from Fat: 18 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.2mg||0 %|
|Potassium 475.7mg||13 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 20.4g||81 %|
|Sugars, other 58.2g|
|Protein 3.8g||5 %|
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Calories per serving: 323
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