1 (10 oz.) pkg. raspberries (frozen), thawed
1/3 c. light corn syrup

In blender, puree the raspberries and strain. Stir in corn syrup. Serve with Chocolate Truffle Loaf. Put a spoonful in center of dessert plate; spread around slight, then place slice of Chocolate Truffle on top. Garnish with whole raspberries, if desired.