Step 1

Press raspberries through a fine mesh strainer into a saucepan, discarding solids. Add water to raspberries.

Step 2

In a bowl, whisk together Splenda Sweetener and cornstarch. Add to raspberry mixture, stirring until sweetener dissolves.

Step 3

Cook over medium-high heat, stirring constantly, until mixture boils. Cook, stirring constantly for 1 minute. Cool. Refrigerate for about 2 hours before using.

Step 4

Notes

Step 5

Serve over Peach Frozen Yogurt, Flourless Chocolate Cake, or New York Style Cheesecake.