Rasperry-melon boats

2 servings

Ingredients

Quantity Ingredient
10 ounces Frozen Raspberries; Thawed, 1 Pkg
½ cup Orange Juice
1 tablespoon Cornstarch
1 tablespoon Sugar
1 small Cantaloupe; Chilled
Vanilla Ice Cream

Directions

Drain the raspberries, reserving ½ cup of the syrup. Add the orange juice to the reserved syrup and set aside. In a small saucepan, mix the cornstarch and sugar, until well blended, then gradually add the orange juice mixture. Bring to a boil, stirring constantly, cooking until thick and bubbly. Cool until cold then add the drained raspberries. Halve the melon, removing the seeds and rind. Fill the centers of the melon with ice cream and top with the raspberry sauce.

Submitted By RICH HARPER On 08-06-95

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