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Raspberry Sauce 4


Makes 6 Servings

12 ounces unsweetened frozen raspberries, thawed
1/3 cup strained fresh orange juice
1/3 cup or 8 packets granulated sugar substitute
2 tablespoons cornstarch
2 tablespoons strained raspberry preserves

Combine raspberries and two-thirds of the orange juice in a food processor. Process to a smooth puree. Strain through a fine sieve into a medium saucepan, over a low flame. Combine cornstarch and remaining orange juice-mix well. Add to sauce mixture and raise flame to medium. Heat and stir until thickened slightly. Remove from heat, add jam and sugar substitute, and stir to dissolve. Cover and chill. Serve slightly chilled or at room temperature.




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