This great on grain toast, scones, even a low fat cheese cake
2 cups frozen raspberries
1 tbs Lemon Juice
3 tbs powdered sweetener
1 tbs Corn flour
For the Raspberries:
Defrost frozen raspberries.
Put the thawed raspberries into a mesh strainer and press the mixture until most of the liquid has come out and seeds are left in the strainer.
It should look like a raspberry sauce.
For the Sauce:
In a small saucepan , whisk together all the ingredients and place over medium heat.
Whisk occasionally, and when mixture starts to thicken, whisk constantly for about 5 minutes. When mixture is thick, remove from heat and let cool.
Whisk every 5 minutes or so as it cools, and when it is cool enough to handle, pour into a jar and refrigerate to store.