Drain raspberries, reserving syrup.

Press raspberries through a sieve, reserving puree; discard the seeds.

Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; let cool. Yield: 3/4 cup (serving size: 2 tablespoons).

Per serving: 52 Calories; 0g Fat (1% calories from fat); 0g Protein; 13g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Sauce, Page 128.