2 (10 oz.) pkg. frozen raspberries, thawed
1/4 c. sugar
2 tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. lime juice
1/4 tsp. grated lime peel

Sieve raspberries. Discard seeds. Combine sugar, cornstarch and salt. Stir into raspberries. Bring to boil, stirring constantly, and boil for 3 minutes. Remove from heat and stir in lime juice and peel. Cool until chilled. Serve over ice cream or pound cake.