Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Fresh/unsweetened frozen 1 tb Cornstarch
-raspberries 3 tb Chambord,optional
2 tb Sugar 2 tb Water

In small heavy saucepan place raspberries and sugar, bringing to a
boil over medium heat. Mash berries during cooking. Dissolve
cornstarch in water, and add to mixture and stir until
thickened(1min.) Strain through sieve(I never do) to remove seeds.
Add Chambord if desired. Makes 1.5 cups. 13 cal/TB.,0g protein, 0g
fat, 3g carb, 0 mg sodium, 0mg cholesterol. ~Don't know if this
includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over warm
plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this. Let cool and serve either chilled or
room temp. From Fatfree Digest April-May 1994, Formatting by Sue
Smith (using MMCONV)

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