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