- Sponsored By: Easy Home Meals
For a sweetly simple but sophisticated dessert, try ice cream topped with raspberry sauce.
- 1/2 gal. vanilla ice cream or frozen yogurt
- 12-oz. (1 1/2 cups) frozen raspberries
- 1 Tbsp. cornstarch
- 2 Tbsp. lemon juice
- 1/3 cup sugar
- fresh or frozen raspberries (garnish)
- mint (garnish)
For sauce, combine raspberries, cornstarch, lemon juice and sugar in small saucepan and bring to a boil over medium-high heat. Cook until berries have broken down (about 5 minutes). Remove from heat and cool. To serve, palce three large scoops of ice cream in each dish and top with raspberry sauce, a few fresh/frozen rasberries and a mint leaf.