In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often.
In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
Remove the pan from the heat.
Add 1 tablespoon of butter and mix until the butter has completely melted.
Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
Serve over whatever dessert you'd like!
Makes 2 1/4 cups sauce. Store leftovers in the refrigerator.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**