Raspberry Topping
INGREDIENTS:
15 ounce can Oregon® red raspberries in heavy syrup
3 tablespoons corn starch
DIRECTIONS:
Press raspberries and syrup through sieve to remove seeds.
Place cornstarch in a 1 quart pot. Slowly add syrup, stirring to dissolve. Heat over medium heat until boiling and thickened. Allow to cool. Spread over top of cooled cake.