50+ Friends Club Cookbook -- Cookies and Desserts -- Raspberry Lemon Dessert

50+ Friends Club Cookbook
Cookies and Desserts

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Raspberry Lemon Dessert

From the Kitchen of: Pepper
Source: Riceland Food Site

Raspberry Sauce
1	(10 oz.) pkg	Frozen raspberries in syrup, thawed
1	tbsp	Cold water
2	tsp	Cornstarch

Drain raspberries; reserve syrup. Dissolve cornstarch in water.
In small saucepan, combine raspberry syrup and cornstarch mixture; mix well. Bring to a boil, stirring constantly. Gently stir in raspberries.
Cover and refrigerate at least 2 hours.

Lemon Dessert
2	C	Frozen lite whipped topping, thawed
1	C	Prepared lemon pie filling (1/2 of 21 oz. can)
1/2	C	Milk
2	tbsp	Lemon juice
2	C	Cooked, chilled Riceland Extra Long Grain Rice or Riceland Plump & Tender Medium Grain Rice
		Toasted, sliced almonds, if desired

In medium bowl, combine whipped topping and lemon pie filling; mix well.
Gradually stir in milk and lemon juice; mix well. Stir in rice.
Top with raspberry sauce and sliced almonds.

Serves 8
Per serving: Calories 140, Fat 1g, Cholesterol 1mg, Sodium 42mg, Carbohydrate 32g, Protein 1g.