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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Cool and nice! 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, optional |
Directions:
1. Combine cornstarch and water in a saucepan; stir well. Add thawed raspberries; cook 1 minute, stirring constantly. Cool.
2. To serve, fill each cantaloupe wedge with a scoop of ice cream and top with raspberry sauce. Garnish with fresh raspberries, if desired.
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