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Recipe by Southern Living February 2005

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Recipe Summary

prep:
5 mins
cook:
4 mins
total:
9 mins
Yield:
Makes 2/3 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process raspberries in a blender until smooth, stopping once to scrape down sides. Press mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in cornstarch until mixture is smooth; whisk in sugar.

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  • Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly; remove from heat, and cool.

Nutrition Facts

40 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 10g; fiber 1.3g; cholesterol 0mg; iron 0.2mg; sodium 0.3mg; calcium 4mg.
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