1 tbsp. sugar
2 tsp. cornstarch
2 tbsp. orange juice
1 (10 oz.) pkg. frozen raspberries, partially thawed
1 tsp. grated orange peel
1 qt. orange sherbet

In small saucepan, stir together sugar and cornstarch. Blend in orange juice. Stir in raspberries and orange peel. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Chill. Layer orange sherbet and raspberry sauce in parfait glasses. Freeze until firm. Remove from freezer to soften slightly before serving. If desired, top with whipped cream. Serves 6.