Place raspberries in blender. Process until smooth purée.
In a small, heavy saucepan, combine raspberry liquid and cornstarch. Stir until well blended.
Over medium-high heat, bring to a boil. Reduce heat and cover. Stir constantly until mixture becomes smooth and thickened.
Remove from heat. Stir in orange juice.
Cover and chill thoroughly.
Fat: 0.11 grams
Saturated Fat: 0.01 grams
Carbohydrates: 15.21 grams
Calcium: 8.83 mg
Lactose: 0.0 grams