Made this today and subbed Splenda for the sugar.
3 C White Vinegar
1 C Splenda
1 12 oz bag of frozen raspberries w/ no sugar added
1 T ground black pepper
1 T worstershire
Take vinegar and Splenda and put in a medium saucepan Heat at medium temp until splenda is dissolved. Bring to a slow boil and add the thawed raspberries, pepper and worstershire. Cook for 2-3 min and let cool.
Put in your favorite viniagrette bottle and refrigerate.
This will keep for a few months (if it lasts that long)
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