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Press raspberries through a fine mesh strainer into a saucepan, discarding solids. Add water to raspberries.
In a bowl, whisk together Splenda Sweetener and cornstarch. Add to raspberry mixture, stirring until sweetener dissolves.
Cook over medium-high heat, stirring constantly, until mixture boils. Cook, stirring constantly for 1 minute. Cool. Refrigerate for about 2 hours before using.
Serve over Peach Frozen Yogurt, Flourless Chocolate Cake, or New York Style Cheesecake.