MIXED BERRY SUNDAES FOR 2
Before serving yogurt sundaes, get ready for requests for seconds. Our family enjoys them for breakfast, but they're sweet enough for dessert. What an easy way to get our fruit and calcium. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine berries and 1 teaspoon honey; spoon berries into 2 dessert dishes. , Combine the yogurt, pomegranate juice and remaining honey; spoon over berries. Sprinkle with walnuts.,
Nutrition Facts : Calories 160 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
BLUEBERRY CRUMBLE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
- For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
- Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
- Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
- For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
VERY BERRY SUNDAE
Using 1 1/4-inch ice-cream scoops (or melon ballers) gives this sundae it's whimsical, delicate appearance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, place scoops of ice cream on prepared pan; transfer to freezer. Repeat process with sorbet. Let scoops freeze 30 minutes.
- Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve.
RED BERRY SUNDAE SAUCE
Provided by Marcela Valladolid
Categories condiment
Time 10m
Yield About 1 1/2 cups
Number Of Ingredients 3
Steps:
- Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.
- Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.
- Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.
RASPBERRY SAUCE FOR VERY BERRY SUNDAE
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve (or store in an airtight container, refrigerated, up to 5 days).
MERRY BERRY SUNDAE
Steps:
- Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
- Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
- Place a sheet of parchment paper on a sheet pan.
- Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
- Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
- Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
MERINGUE SUNDAE WITH PEPPERY BERRY SAUCE
Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to date-night dinner.
Provided by Anna Stockwell
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
- Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
- Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.
FRUITY SUMMER SUNDAES
Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle
Provided by Good Food team
Categories Dessert
Time 25m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
- For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
- To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein
BERRY BERRY SUNDAES
Categories Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Blackberry Blueberry Raspberry Strawberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups strawberries and raspberries in processor. Puree until smooth. Add powdered sugar and vanilla extract; blend well. Quarter remaining strawberries. Set aside.
- Scoop frozen yogurt into bowls, dividing equally. Spoon sauce over. Garnish with blueberries, blackberries, remaining strawberries, and mint
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