Name: Raspberry Chocolate Dessert
Ingredients: 10 oz Frozen raspberries; thawed; 1 tb Confectioner's sugar; 1 ts Cornstarch; 1 tb Raspberry liqueur; (optional); Chocolate ice cream topping; Melted white baking chocolate; Toasted pecans

My books are my tools, and I use them. I cannot afford to be a book collector; neither the budget nor the diminishing shelf space...permits such a luxury... I enjoy my library. Each book is a friend that converses with and teaches me. Better to have fewer of the best books than to clutter your shelves with volumes that cannot serve you well. Above all, love your books, use them, and dedicate all you learn to the service of Jesus Christ.

Warren Wiersbe

CATEGORY	CUISINE	TAG	YIELD
Dairy		Barbara3	1	servings

INGREDIENTS

10	oz	Frozen raspberries; thawed
1	tb	Confectioner's sugar
1	ts	Cornstarch
1	tb	Raspberry liqueur; (optional)
		Chocolate ice cream topping
		Melted white baking chocolate
		Toasted pecans

INSTRUCTIONS

TOPPING
Puree raspberries in a food processor or blender. Strain and discard seeds.
Place juice and pulp in a small saucepan. Stir in cornstarch until it
dissolves; turn heat to medium. Bring to a boil, stirring constantly. Boil
1 minute. Remove from heat. Stir in liqueur. Cover and refrigerate.
To serve, spoon raspberry sauce onto serving plate. Place 1 slice of
commercially-prepared cheesecake or pound cake over sauce. Decoratively
drizzle chocolates over cake. Sprinkle with toasted pecans.
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