Ingredients

2 packages (10 ounces each) frozen red raspberries
1 cup water
3 tablespoons cornstarch
Dash salt
Sugar to taste
Lemon juice to taste

Directions

Add water to frozen raspberries; bring to boil. Put through sieve, extracting all juice. (Use raspberry pulp in tapioca pudding.) Add enough water to make 3 cups juice. Combine a little cold water with cornstarch; stir into juice; cook until mixture is thick and clear. Add salt, sugar and lemon juice to taste. Chill. Serve over ice cream, plain cake or Norwegian Rice in Cream. Makes 3 cups.

Each 1/2 cup serving contains 65 calories, trace fat, 50mg sodium, 0mg cholesterol, 2% calories from fat.