Easy Melba Sauce

Easy Melba Sauce
This dessert sauce works best in a double boiler unless you have great stove top control of your heating elements.

Serves: 6

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• 1/2 cup currant jelly
• 1 cup sieved fresh or frozen raspberries
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup sugar

Press raspberries through a sieve. Discard solids.

Combine and bring to the boiling point in the top of a double boiler the currant jelly and the raspberry puree.

Mix and add cornstarch, salt and sugar. Cook until thick and clear. Chill before using.

Serve over fat free frozen yogurt or angel food cake.

Per Serving: 145 Calories; trace Fat (0.7% calories from fat); trace Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 2 1/2 Other Carbohydrates.