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| | Melon Melba
1 package (10 ounces) frozen raspberries ( in quick thaw pouch), thawed
1 to 2 tablespoons of sugar
1 teaspoon of cornstarch
3 cups of cubed honeydew melon
Drain raspberries; reserve juice. In a small saucepan, combine sugar and cornstarch; stir in reserved juice. Cook and stir over medium heat until thick and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in berries. Cool. To serve, spoon melon into dessert dishes; top with berry sauce. Makes 4 servings.
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