Combine the strawberries, raspberries, and sugar in a medium saucepan. Let the mixture stand until the sugar dissolves. Cook over medium heat for 5 minutes. Combine the cornstarch with the water and add to the berry mixture. Increase the heat to high, and stir constantly until thickened and clear. Remove the sauce from the heat and stir in the cherries or blueberries.

Makes 1 1/3 cups of sauce.

This recipe started out as "Three Berry Sauce, " which was meant to be served hot over "Cinnamon Raisin Toast." Instead, I refrigerated it for use over vanilla ice cream, and the leftovers got this treatment two days later:

Puree sauce in a blender to desired smoothness (I left some small chunks). Pour into ice-pop molds and freeze until solid. Remove from freezer & serve. If necessary, run the ice pops under hot water for a bit, to loosen from molds.

I got 6 small ice pops out of it. Your mileage may vary.

& Breakfast Cookbook Volume Two" by Kitty & Lucian Maynard.

The Chef's Comments: "Here is something I made tonight - leftovers of the best kind! I haven't tried them yet since they're still hardening, but I'll bet they're good, and they were really easy to make, since the whole step of making the sauce had already been done" - Lisa

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