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Raspberry Sauce

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“This was in the Reno Gazzette Journal today. It's made with splenda, looks easy and good. Drizzle it over fruit salad, stir it into oatmeal, pour it on frozen yogurt, angel food cake or pancakes. No fat and only 12 calories per tbl.”
READY IN:
30mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw the berries, if frozen, but do not drain them.
  2. Place half of the berries in a blender and process until berries are smooth.
  3. Press berries through a fine-mesh sieve and discard the seeds.
  4. Repeat with remaining berries.
  5. You should have about 1/2 a cup of puree from each 1 1/2 cup of berries.
  6. In a heavy saucepan, stir together Splenda and cornstarch.
  7. Add sieved berries.
  8. Cook and stir over medium heat until thickened and bubbly.
  9. Cook and stir for 2 minutes more.
  10. Remove from heat.
  11. Cool to room temperature before serving.
  12. Makes about 1 cup of sauce.

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