Raspberry Filling

Photo: flickr user stu_spivack

Ingredients

1 cup Fresh Or Frozen Unsweet Raspberrys

2 tablespoons Cornstarch

1 tablespoon Granulated Sugar Replacement

cup Evaporated Skim Milk

2 teaspoons Lemon Juice

Preparation

Process 1/2 cup of the raspberries in a food processer or blender until pureed. Combine the cornstarch and sugar replacement in a heavy or nonstick saucepan; then gradually add the milk, pureed raspberries, and lemon juice.

Cook and stir over medium heat until clear and thickened. Remove from heat and stir in remaining raspberries. Cover and cool to room temperature before using.