posted by margie 11-19-98 11:26 AM
Raspberry Syrup
1 t. cornstarch
1/2 cup water
1 cup frozen, unsweetened raspberries, thawed & crushed
1/2 t. lemon juice
1/2 t. strawberry extract
6 pkgs. sugar substitute
In a small saucepan, combine cornstarch, water, and raspberries.
Cook over medium heat and stir until thickened.
Remove from heat. Stir in lemon juice, strawberry extract, and sugar
substitue.
Serve warm. Makes 1 1/4 cups.
158 calories