Peach Melba Sauce

2 cups raspberries 2 peaches, peeled and thinly sliced 3/4 cup sugar 1 Tbsp. cornstarch In large bowl, combine fruit and sprinkle 1/2 cup of the sugar over. Let stand for 1-2 hours. Drain juice from fruit and add water to measure 1 cup. In medium saucepan, combine remaining 1/4 cup sugar and cornstarch and mix well. Add reserved fruit syrup and water and mix. Cook over medium heat until clear and thickened, about 5 minutes, stirring constantly with wire whisk. Add fruit and mix gently. Serve warm or cool. Calories per 1/2 cup: 120 Fat: 0 grams