PREP TIME/TOTAL TIME: 20 minutes
2 packages (10 ounces each) of frozen sweetened raspberries, thawed
2 tablespoons St Dalfour Raspberry & Pomegranate Fruit Spread
2 tablespoons cornstarch
1/2 teaspoon almond extract
Vanilla ice cream
- Drain raspberries, reserve juice; set berries aside.
- In a bowl, combine cornstarch, 2 tablespoons of juice and 2 tablespoons of St Dalfour Raspberry & Pomegranate Fruit Spread until smooth.
- In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened.
- Remove from the heat; stir in almond extract. Cool.
- Serve over ice cream.