* Exported from MasterCook *

                          Rosy Raspberry Topping

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  raspberries, frozen -- slightly sweetened
  2        tablespoons  sugar
  2        tablespoons  cornstarch

Drain raspberries, reserving syrup.  Set aside.  Add water to syrup, if
necessary, to make 1/2 cup.  Set aside.  In small saucepan, stir together
sugar and cornstarch.  Stir in reserved raspberry liquid.  Cook over
medium heat, stirring constantly, until mixture boils and thickens.  Boil
1 minute.  Stir in reserved raspberries.  Cool to room temperature before
topping cake.



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Per Serving (excluding unknown items): 508 Calories; 1g Fat (0.9% calories
from fat); 2g Protein; 129g Carbohydrate; 15g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium.  Exchanges: 1 Grain(Starch); 6 Fruit; 1 1/2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0