Cantaloupe and raspberry melba

Yield: 1 servings

Measure Ingredient
½ cup Cranberry juice cocktall
1 tablespoon Sugar
2 teaspoons Cornstarch
¼ teaspoon Almond extract
3 cups Cantaloupe cubes -- or
1 cup Raspberries
Mint leaves, optional

In a saucepan, blend juice, sugar and cornstarch. Cook and stir over medium heat until mixture is thickened. Stir in extract. Cool. When ready to serve, combine cantaloupe and raspberries in individual bowls. Top with cranbeny sauce and a mint garnish, if desired. Yield: 4-6 servings

Recipe By : Country Woman

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