- saucepan, combine cornstarch and reserved juice until smooth. Bring
- to a boil; cook and stir for 1-2 minutes or until thickened. Remove
- from the heat; gently stir in raspberries. Cool. Serve with
- cheesecake dessert. Yield: 18 servings.
Nutritional Facts: 1 piece equals 432 calories, 28 g fat (15 g saturated fat), 115 mg cholesterol, 273 mg sodium, 39 g carbohydrate, 2 g fiber, 8 g protein.