Ingredients
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1 cup fresh or frozen raspberries
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2 cups cranberry-raspberry 100% juice
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1 strip lemon peel, 1/2 x 3 inches
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1/4 cup cornstarch
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1/4 cup water
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Fat-free whipped cream (optional)
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Milk chocolate shavings (optional)
Steps
1
Cook berries in a small saucepan over medium heat just until juices are extracted, about 3–5 minutes (or microwave about 2 minutes). Press berry pulp and juice through a sieve to remove seeds. Combine strained berry juice, bottled juice and lemon peel in a medium saucepan; bring to a boil, then reduce heat.
2
In separate bowl, mix cornstarch with water and add to juice mixture. Cook over medium heat, stirring until thickened and mixture turns clear, about 1 minute. Cool slightly, remove lemon peel and pour into glass dessert dishes. Chill until set. Top with whipped cream and chocolate shavings if desired.
