1 1/2 c. whipping cream
4 tbsp. confectioners' sugar
1/2 tsp. vanilla
1 box frozen raspberries, thawed
2 tsp. lemon juice
3 packets Equal
1 1/2 - 2 tbsp. cornstarch
1 c. semi-sweet chocolate pieces
1 1/2 tbsp. butter
1 1/2 tbsp. light corn syrup
1/2 c. heavy cream

Beat cream listed in first part of recipe. Add vanilla and sugar gradually. Put in refrigerator until ready to use.

Run raspberries through a sieve to separate seeds from fruit. Add remaining ingredients in second part and cook over low heat until thickened. Let cool. Mix with whipped cream mixture. Place in small dishes and hollow the insides of each.

For chocolate sauce: Over a double boiler, place chocolate in pot with butter, syrup and about a quarter of the cream. Cook over low heat until chocolate has melted, stir to blend and remove from heat. Stir in remaining cream. Place in hollows. 6 servings.