Scoops of vanilla ice milk topped with sweet-tart raspberry sauce and fresh fruit.

Ice Milk Fruit Sundae

1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly
1 tablespoon lemon juice
1 tablespoon cornstarch
Vanilla ice milk
4 cups assorted fresh fruit, your choice

1. Bring raspberries and jelly to boil in small saucepan.
2. Combine lemon juice and cornstarch; stir into raspberry mixture. Bring to boil, stirring constantly. Boil 1 minute or until clear and thickened, stirring constantly.
3. Press through sieve to remove seeds; cool.
4. For each sundae, place ice milk in serving dish; surround with fruit. Top with 2 tablespoons sauce.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.