Cantaloupe Sundae
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INGREDIENTS 2 teaspoons cornstarch
2 tablespoons water
1 (10-ounce) package frozen raspberries, thawed and undrained
1 cantaloupe, peeled and cut into 8 wedges
1 quart vanilla ice cream, scooped into 8 balls
Fresh raspberries, optionalCombine cornstarch and water in a saucepan; stir well. Add thawed raspberries; cook 1 minute, stirring constantly. Cool.
To serve, fill each cantaloupe wedge with a scoop of ice cream and top with raspberry sauce. Garnish with fresh raspberries, if desired.
Makes 8 servings