Raspberry Sauce

• 3 cups raspberries (fresh or frozen)
• 13 cup Splenda granular
• 1 teaspoon cornstarch

1. Thaw the berries, if frozen, but do not drain them.
2. Place half of the berries in a blender and process until berries are smooth.
3. Press berries through a fine-mesh sieve and discard the seeds.
4. Repeat with remaining berries.
5. You should have about 1/2 a cup of puree from each 1 1/2 cup of berries.
6. In a heavy saucepan, stir together Splenda and cornstarch.
7. Add sieved berries.
8. Cook and stir over medium heat until thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Remove from heat.
11. Cool to room temperature before serving.
12. Makes about 1 cup of sauce.

raspberries, splenda, cornstarch

Taken from www.food.com/recipe/raspberry-sauce-204841 (may not work)