Yield: 6 Servings
|10 ounces||Frozen raspberries in light syrup, (1 package) thawed and undrained|
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: ¾ 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@... on Jan 28, 1997.