| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes &, Frostings |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh Or Frozen Unsweet Raspberrys |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Granulated Sugar Replacement |
| 3/4 |
c |
Evaporated Skim Milk |
| 2 |
ts |
Lemon Juice |
INSTRUCTIONS
Process 1/2 cup of the raspberries in a food processer or blender until
pureed. Combine the cornstarch and sugar replacement in a heavy or nonstick
saucepan; then gradually add the milk, pureed raspberries, and lemon juice.
Cook and stir over medium heat until clear and thickened. Remove from heat
and stir in remaining raspberries. Cover and cool to room temperature
before using.
From: Quick and Delicious Diabetic Desserts Cookbook
Recipe by: Mary Jane Finsand Posted to MC-Recipe Digest V1 #666 by Badams
<[email protected]> on Jul 11, 1997
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