- 4 cups raspberries
- 2 tablespoons Splenda granular
- 2 tablespoons honey
- 1 teaspoon cornstarch
- ½ tablespoon lemon juice
Rinse berries; drain. Put in saucepan; mash.
Add Splenda and honey; cook over medium heat until mixture reaches slow boil. Reduce heat; simmer another 10 minutes.
Strain berry juice through mesh sieve to remove seeds. Return to saucepan.
In separate small bowl, mix cornstarch with lemon juice until dissolved; add to strained berry juice. Bring liquid to a boil, stirring frequently until mixture thickens slightly, about 10 minutes.
Cool and store in refrigerator. Use as dessert topping or mixed in yogurt or pudding.
YIELDS 12 SERVINGS; SERVING SIZE: ¼ CUP
PER SERVING: Calories: 38 | Protein: 1g | Carbohydrates: 9g | Fat: 0g | Saturated Fat: 0g Cholesterol: 0mg | Sodium: 1mg | Fiber: 3g | PCF Ratio: 5-89-6 | Exchange Approx.: ½ Fruit