Recipe

1. • In a blender, puree 1 cup of the berries with apple juice. In a small saucepan, combine apple juice concentrate and cornstarch; stir until smooth. Add pureed berries. Cook over low heat, stirring constantly, until thickened. Cool. Add vanilla and remaining raspberries.

2. • Serve over yogurt, ice cream or pancakes. Yield: 1-1/2 cups.