|
Raspberry
1 Cup Fresh Or Frozen Unsweeten
Raspberries
2 Tablespoons Cornstarch
1 Tablespoon Granulated Sugar
3/4 Cup Evaporated Skim Milk
2 teaspoon Lemon Juice
|
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.
|
