Easy Melba Sauce
1/2 cup currant
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.
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