Comments: Serve over fruit, icecream, pound or angelfood cake.

2	cups	frozen, unsweetened raspberries, thawed
1/4	cup	water
1	tbl.	cornstarch
2	tbl.	honey

• Combine raspberries and water in a food processor or electric blender. Process until pureed. Strain puree, discarding seeds.
• Combine puree, cornstarch and honey in a saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Cover and chill.