Ice Cream Snowballs With Raspberry Sauce

1. 1

   In a small saucepan, mix sugar, cornstarch and salt; stir in juices until smooth. Add raspberries; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, 2 hours or until cold.

2. 2

   For snowballs, place coconut in a shallow bowl. Using a 1/2-cup scoop, drop a scoop of ice cream in coconut; roll in coconut to coat and shape into a ball. Transfer to a waxed paper-lined baking pan; place in freezer. Repeat to make a total of 10 snowballs; freeze 1 hour or until firm.

3. 3

   To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.

* Per serving · 4 servings · Values may vary.

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