Ingredients Jump to Instructions ↓

  1. 10 oz 284g Frozen raspberries in light syrup - (1 package)

  2. 2 tablespoons 30ml Water

  3. 2 teaspoons 10ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Drain raspberries, reserving syrup.

  2. Press raspberries through a sieve, reserving puree; discard the seeds.

  3. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; let cool. Yield: 3/4 cup (serving size: 2 tablespoons).


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