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
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 26mg||1 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.4g|
|Protein 0.4g||1 %|
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Calories per serving: 87
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