1 ) Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken.
2 ) Cool, then add vinegar and raspberries.
3 ) Cover and refrigerate.
4 ) Prepare spinach by tearing into bite-size pieces. Cover and refrigerate.
1 ) Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray.
2 ) Heat pan over medium heat. For each shell, add 1/3 cup Parmesan to the bottom of the pan, distributing the cheese evenly. Allow the cheese to bubble for about 30 seconds, then add an additional 1/4 cup Parmesan.
3 ) When the cheese starts to turn a golden brown, remove from pan and place over a mold or small bowl. The cheese will form a "bowl" as it cools.
4 ) Toss spinach, turkey, and walnuts in a large bowl.
5 ) Divide among the cooled Parmesan shells and serve with raspberry dressing.