Raspberry Sauce (Light)

Ingredients

• 1 pkg 10 oz frozen raspberries in light syrup, thawed
• 1 tsp cornstarch

Method

1. Press the raspberries through a sieve; reserve 1/2 cup juice, and discard the seeds. Place the cornstarch in a small saucepan. Gradually add the raspberry juice, stirring with a wire whisk until blended. Bring to a boil, and cook 1 minute, stirring constantly. Serve warm.

Notes

Recipe card. Yield: 1/2 cup (serving size: 1 tablespoon). Per serving: 38 calories, 0.2 g protein, 0.1 g fat, 9.6 g carbohydrate, 2.5 g fiber, 0 mg cholesterol, 0.2 mg iron, 0 mg sodium, 5 mg calcium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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