In a shallow bowl, toss 1 tablespoon sugar with peaches and 1/4 teaspoon of the liqueur or extract and 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 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.
Per Serving: 231 Calories
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