Title: Raspberry Filling
Categories: Cake Frosting Diabetic
Yield: 1 Servings

1	c	Fresh Or Frozen Unsweet
		Raspberrys
2	tb	Cornstarch
1	tb	Granulated Sugar
		Replacement
3/4	c	Evaporated Skim Milk
2	ts	Lemon Juice

Process 1/2 cup of the raspberries in a food processer or blender until pureed. Combine the cornstarch and sugar replacement in a heavy or nonstick saucepan; then gradually add the milk, pureed raspberries, and lemon juice. Cook and stir over medium heat until clear and thickened. Remove from heat and stir in remaining raspberries. Cover and cool to room temperature before using.

From: Quick and Delicious Diabetic Desserts Cookbook

Recipe By : Mary Jane Finsand

From: Badams Date: 11 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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