“It’s a great summer treat!”

INGREDIENTS   

4 medium fresh peaches, peeled and sliced
1 tbsp. sugar
2 tbsp. almond-flavored liqueur or 1/2 teaspoon almond extract
10 ounces frozen raspberries in light syrup
2 tsp. cornstarch
1 tsp. sugar
1 pint fat free vanilla ice cream or frozen yogurt
2 tbsp. sliced almonds, toasted (optional)

DIRECTIONS 

• Toss 1 tablespoon sugar with peaches and 1/4 teaspoon of the liqueur or extract in a shallow bowl; set aside.
• Place a strainer over a medium saucepan.
• Pour raspberries into strainer and press with the back of a large spoon to remove the seeds. Discard seeds.
• Stir in remaining liqueur or extract, cornstarch and 1 teaspoon sugar until blended.
• Bring to a boil over medium heat, stirring constantly until sauce thickens.
• Cool for 15 minutes.
• To serve, scoop ice cream in dessert dishes and top with peach slices and raspberry sauce.
• Sprinkle with toasted almonds if desired.