Raspberry Sauce

1. 1

   Thaw the berries, if frozen, but do not drain them.

2. 2

   Place half of the berries in a blender and process until berries are smooth.

3. 3

   Press berries through a fine-mesh sieve and discard the seeds.

4. 4

   Repeat with remaining berries.

5. 5

   You should have about 1/2 a cup of puree from each 1 1/2 cup of berries.

6. 6

   In a heavy saucepan, stir together Splenda and cornstarch.

7. 7

   Add sieved berries.

8. 8

   Cook and stir over medium heat until thickened and bubbly.

9. 9

   Cook and stir for 2 minutes more.

10. 10

    Remove from heat.

11. 11

    Cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.