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Cook'n with Betty Crocker 
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Raspberry Sauce |
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Print this Recipe Low-Fat Prep: 5 min; Cook: 5 min; About 1 cup 3 tablespoons sugar 2 teaspoons cornstarch 1/3 cup water 1 (10-ounce) package frozen raspberries in syrup, thawed 1. Mix sugar and cornstarch in 1-quart saucepan. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 2. Strain sauce through a strainer to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days. NUTRITION FACTS: 1 Tablespoon:; Calories 50 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 15g (Dietary Fiber 2g); Protein 0g % DAILY VALUE:; Vitamin A 0%; Vitamin C 10%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1 Fruit From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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