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Melon Raspberry Sundae (Serves 8)

The next time you see tempting cantaloupe in the produce section of the grocery store or at a local fresh air fruit market, remember this triple treat dessert. I think you’ll agree with me that the red raspberry sauce cascades over the melon and frozen yogurt in picture perfect fashion.

2 teaspoons cornstarch
2 tablespoons water
1/4 cup currant jelly
1 (10-oz.) package frozen raspberries, thawed & undrained
1 cantaloupe, peeled & cut into wedges
1 quart vanilla frozen yogurt or ice milk

1. In small saucepan, combine cornstarch and water; blend until smooth.

2. Add jelly and raspberries

3. Cook over medium heat until sauce boils and thickens, stirring occasionally. Cool.

4. At serving time, arrange cantaloupe wedges and scoops of frozen yogurt on individual serving plates or in bowls.

5. Spoon raspberry sauce over melon and frozen yogurt.

Nutritional information per serving:
157 calories, 3 grams protein, 3 grams fat, 27 grams carbohydrate, 2 grams fiber, 11 milligrams cholesterol, 63 milligrams sodium