Pound Cake with Raspberry Sauce

Ingredients:

• 1 (16 ounces) package Sara Lee^® Frozen Pound Cake thawed
• 1 (12 ounces) package frozen unsweetened raspberries thawed
• 3 tablespoons sugar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/2 (each) cup sliced strawberries, whole raspberries, blueberries

Directions:

1. Combine raspberries and sugar in blender container. Cover and blend on high until smooth. Press through sieve to remove seeds. Place in small saucepan.
2. Mix cornstarch with cold water. Add to raspberries.
3. Bring to a boil stirring constantly. Boil for 1 minute or until thickened. Refrigerate for 1 hour before serving.
4. Stir in berries; serve over pound cake slices (1 pound cake slice with about 2 tablespoons raspberry sauce).