Raspberry Sauce

Serves: 12Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 12


  • 4 cups raspberries
  • 2 Tbsp. Splenda granulated
  • 2 Tbsp. honey
  • 1 tsp. cornstarch
  • ½ Tbsp. lemon juice


  • Rinse berries and drain. Put in small saucepan and mash.
  • Add Splenda and honey; cook over medium heat until mixture reaches slow boil. Reduce heat and simmer another 10 minutes.
  • Strain berry juice through mesh sieve to remove seeds. Return to saucepan.
  • In separate small bowl, mix cornstarch with lemon juice until dissolved; add to strained berry juice. Bring liquid to a boil, stirring frequently until mixture thickens slightly, about 10 minutes.
  • Cool and store in refrigerator for up to 1 week. Use as dessert topping or mixed in yogurt or pudding.