Raspberry Sundaes

4 ingredients
1 steps

Ingredients

  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • Vanilla ice cream

Directions

  1. 1
    Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice 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.

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