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Serves: 4
Prep time: 20 min
INGREDIENTS:
- 1 pkg frozen raspberries, thawed
- 1 tsp cornstarch
- 1/8 tsp almond extract
- 3 c cantaloupe balls (or cubed)
- 1 T almond slivers
DIRECTIONS:
The night before serving, stir cornstarch into berries and cook until slightly thickened. Stir in almond extract. Cover and refrigerate. Prepare melon balls and put in serving bowls; cover and refrigerate. When ready to serve, spoon raspberries over melon and top with almonds.
NUTRITIONAL INFORMATION:
Per serving: 124.1 Calories; 1.4g fat (9.5% calories from fat); 2.0g protein; 28.4g carbohydrate; 0mg cholesterol; 13mg sodium. Exchanges: 1 ½ fruit.
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