Raspberry Sauce: Thaw 2 (10 ounce) packages frozen raspberries with sugar. In heavy saucepan, heat berries to boiling. Strain to remove seeds. In small bowl, combine 1 tablespoon cornstarch with ¼ cup water; stir into juice. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in 2 tablespoons sugar. Press plastic wrap onto surface of sauce; cool and refrigerate.