Raspberry Sauce

By Nitaj3

Ingredients

• 3 C fresh or frozen raspberries
• 1/3 C Splenda
• 1 tsp cornstarch

Preparation

Step 1

Thaw berries, if frozen, but don't drain. Place half in blender and process until smooth.
Press through fine mesh sieve and discard seeds.

Repeat with remaining berries. You should have about 1 C sieved puree.

In saucepan, stir together Splenda and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.

Remove from heat and cool to room temp before serving.