Recipe for Raspberry Sauce


2 cup fresh/unsweetened frozen raspberrie; s
2 tablespoon sugar
1 tablespoon cornstarch
3 tablespoon chambord,optional
2 tablespoon water


In small heavy saucepan place raspberries and sugar, bringing to a boil over medium heat. Mash berries during cooking. Dissolve cornstarch in water, and add to mixture and stir until thickened(1min.) Strain through sieve(I never do) to remove seeds. Add Chambord if desired. Makes 1.5 cups. 13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol. ~Don't know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over warm plain ff brownies, or anything chocolate, I think:) I always use frozen raspberries for this. Let cool and serve either chilled or room temp.

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