TROPICAL FRUIT BOWLS

1 TABLESPOON CORNSTARCH

1/2 CUP UNSWEETENED PINEAPPLE JUICE

DASH OF GROUND CINNAMON

1/2 CUP UNSWEETENED PINEAPPLE TIDBITS

1 TABLESPOON ORANGE MARMALADE

1 MEDIUM CANTALOUPE, PEELED, QUARTERED, AND SEEDED

2 CUPS VANILLA FROZEN YOGURT

1 TABLESPOON PLUS 1 TEASPOON FLAKED COCONUT

COMBINE FIRST 3 INGREDIENTS IN A SAUCEPAN; STIR WELL. BRING TO A BOIL OVER MEDIUM HEAT, AND COOK, STIRRING CONSTANTLY, 1 MINUTE OR UNTIL THICKENED. REMOVE FROM HEAT; ADD PINEAPPLE TIDBITS AND MARMALADE, STIRRING WELL. LET COOL COMPLETELY.

PLACE 1 CANTALOUPE WEDGE IN EACH OF 4 SERVING BOWLS; TOP EACH WITH 1/2 CUP FROZEN YOGURT AND 1/4 CUP PINEAPPLE SAUCE. SPRINKLE EACH WITH 1 TEASPOON COCONUT. SERVE IMMEDIATELY.

YIELD: 4 SERVINGS.