For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.
- 2 packages (10 ounces each) frozen sweetened raspberries, thawed
- 2 tablespoons cornstarch
- 1/2 teaspoon almond extract
- Vanilla ice cream
- Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream. Yield: 1-1/2 cups sauce.
Originally published as Raspberry Sundaes in Quick Cooking December 2000, p47
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