Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 15Min
Total Time: 1 hour
300 grams frozen raspberries — thawed
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1. Drain raspberries, reserving juice. In a small saucepan, combine sugar and cornstarch. Stir in lemon and raspberry juice. Cook and stir over medium heat until mixture boils; simmer for 1 minute. Remove from heat, stir in raspberries.
2. Chill. Just before serving, spread toping over cake.
