2.5 cups frozen raspberries, chopped
1/2 cup sugar
2.5 tbsp corn starch
Juice of 1/2 a lemon

– put all ingredients in a medium sized sauce pan
– continuously stir until mixture starts to bubble
– cook for another 30 seconds, still stirring
– optional: strain filling to remove seeds (I like the seeds)
– pour in to a bowl
– cover surface with plastic wrap and allow to cool
– store in refrigerator up to one week