Raspberry Sauce

Directions

1. 1
   Thaw the berries, if frozen, but do not drain them.
2. 2
   Place half of the berries in a blender and process until berries are smooth.
3. 3
   Press berries through a fine-mesh sieve and discard the seeds.
4. 4
   Repeat with remaining berries.
5. 5
   You should have about 1/2 a cup of puree from each 1 1/2 cup of berries.
6. 6
   In a heavy saucepan, stir together Splenda and cornstarch.
7. 7
   Add sieved berries.
8. 8
   Cook and stir over medium heat until thickened and bubbly.
9. 9
   Cook and stir for 2 minutes more.
10. 10
    Remove from heat.
11. 11
    Cool to room temperature before serving.
12. 12
    Makes about 1 cup of sauce.