In a large saucepan, bring 1 cup of water to a boil. Add gelatin and whisk until dissolved. Stir in raspberries. Reduce heat to medium, bring to a simmer, and cook uncovered for 5 minutes.
In a small bowl, combine 1/2 cup of cold water and cornstarch, stirring until cornstarch is dissolved. Add to raspberry mixture. Increase heat to high, bring to a boil, and boil for 1 minute, whisking constantly.
Place 1 cup of raspberry mixture in a blender. Cover and process until smooth. Pour fruit puree into a serving container and stir in raspberry mixture. Serve warm over French toast, pancakes, or waffles.
Refrigerate leftovers. Syrup will gel as it cools. Just warm over low heat before serving again.
Calories: 19 calories, Carbohydrates: 3 g, Protein: 1 g, Fat: <1 g, Sodium: 22 mg, Fiber: 2 g
Exchanges per serving: Free.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.