- 2 10
ounce packages of frozen raspberries
- 1/2 cup
water
- 3
tablespoons corn starch
- 1
tablespoon lemon juice
- 1/2
teaspoon vanilla extract
- Dash
salt
- Dash
ground cinnamon
- 2
tablespoons slivered almonds
Into 2 quart saucepan, drain liquid from
berries, stir in water and next five
ingredients.
Cook mixture over medium heat, stirring
constantly, until mixture is slightly
thickened. Stir into raspberries.
Spoon into 6 ounce dessert dishes.
Refrigerate until well chilled, about 4
hours.
To serve, sprinkle with almonds.
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