Ingredients :
1
1/2 cup
1 tablespoon
10-ounce package frozen red raspberries, thawed
orange juice
cornstarch
sugar
small cantaloupe, chilled
vanilla ice cream
Drain raspberries, reserving 1/2 cup syrup.
To syrup, add orange juice.
In small saucepan, mix cornstarch and sugar; gradually stir in raspberry-orange syrup.
Bring to boiling, stirring constantly; cook till thick and bubbly.
Cool sauce; add drained raspberries.
Halve melon; remove seeds and rind.
Fill centers with scoops of vanilla ice cream.
Drizzle with raspberry sauce.
Servings 2
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