1. Mix all ingredients together with the exception of the raspberries. Fold in the raspberries gently when all is mixed. 2. Use as filling in tart shells that have not been baked and bake at 375 degrees for about 20 minutes (check after 10 minutes--do not over bake). 3. Or, put filling in a large sauce pan and cook over medium low heat, stirring constantly, until fruit comes together and sugar is melted. 4. Cool completely and spoon into tart shells. Accent with a mint leave or dollop of whipped cream. Also excellent as a filling for large pie or served in a crystal bowl with warm biscuits.