2/3 cup sugar
4 teaspoons cornstarch
1/4 cup water
2-1/2 cups fresh or frozen raspberries
2 teaspoons lemon juice
1. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain to remove seeds. Stir in lemon juice. Transfer to a small bowl. Store in the refrigerator.
Use this Raspberry sauce to garnish any number of store-bought or homemade desserts. It's nice to have in the refrigerator for last-minute entertaining.
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: about 1 cup.
1 tablespoon: 12 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.