Tinfoil Chef

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Start out with 2 cups fresh raspberries and about a half cup of water and 3 tablespoons of sugar, heat this in a medium sauce pan. While that’s cooking, dissolve one and a half tablespoons of corn starch in some water and add it to the raspberries.

When the raspberries thicken to form a clear sauce that’s not milky colored from the cornstarch remove it from the heat and allow to cool. As it cools it will thicken considerably.

Once it’s cooled you can use it as a spread or in pies or recipes like the Raspberry Streusel Bars

Technorati Tags: recipe, desserts, streusel filling, raspberry filling, filling, pie filling

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