| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Frozen raspberries in light syrup, (1 package) thawed and undrained |
| 2 |
tb |
Water |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
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: 3/4 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 [email protected] on Jan 28, 1997.
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