RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS
Provided by Diana Yen
Categories Dessert Frozen Dessert Raspberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
- In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
- Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
RASPBERRY-NUT SUNDAES
Yummy raspberries/toasted nuts/ice cream make a definite statement. So here it is! If fresh raspberries are not available, use frozen, thawed according to pkg directions.
Provided by Manami
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet melt butter, stir in brown sugar until melted.
- Cook, stirring frquently, over medium heat until boiling.
- Reduce heat to medium-low.
- Cook and stir for 1 minute.
- Remove from heat.
- Add raspberries, nuts, and lemon peel, stir very gently to coat.
- Scoop ice cream and/or sorbet into 8 small dessert cups.
- Top with raspberry mixture.
- Serve immediately.
Nutrition Facts : Calories 306.7, Fat 19, SaturatedFat 11.8, Cholesterol 59.5, Sodium 158.3, Carbohydrate 32.8, Fiber 2.5, Sugar 28.7, Protein 2.8
CHOCOLATE-RASPBERRY SUNDAES
Steps:
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
- Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
- Combine all ingredients in pot and let simmer until thickened.
RASPBERRY, COCONUT AND BLUEBERRY SUNDAE
This red, white and blue dessert is incredible. Best made when the berries are fresh and available. The three sauces may all be made ahead and stored in the fridge.
Provided by Aroostook
Categories Sauces
Time 40m
Yield 12 large sundaes
Number Of Ingredients 20
Steps:
- Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
- Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
- Stir in remaining ingredients.
- Serve warm.
- Refrigerate leftovers.
- Blueberry Sauce: Simmer 12 minutes or so and cool.
- Raspberry Sauce: Simmer 12-15 minutes and cool.
- Place three scoops of ice cream in oblong sundae dish.
- Cover one scoop w/ raspberry sauce, one w/ coconut sauce and the last w/ blueberry sauce.
- Place dollop of whipped cream on each scoop.
- Sprinkle in order the three scoops with fresh raspberries, flaked coconut and fresh blueberries Sprinkle w/ mixed nuts and garnish w/ whole maraschino cherries.
- Serve and eat until your eyes glaze over.
Nutrition Facts : Calories 326.6, Fat 8.6, SaturatedFat 5.4, Cholesterol 52.9, Sodium 83.5, Carbohydrate 61.4, Fiber 2.4, Sugar 55.6, Protein 3.7
RASPBERRY ICE CREAM SUNDAE SAUCE
You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.
Provided by Bev I Am
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
- Heat the sugar and the water to gether until the sugar is dissolved.
- Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
- Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8
RASPBERRY HOT FUDGE SUNDAES
Make and share this Raspberry Hot Fudge Sundaes recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts.
- Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes.
- Remove sauce from heat.
- Stir in framboise.
- (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving).
- For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet.
- Top with 2 scoops of ice cream.
- Spoon 3 tablespoons sauce over.
- Sprinkle raspberries over and serve immediately.
Nutrition Facts : Calories 255.4, Fat 14.1, SaturatedFat 8.8, Cholesterol 12.6, Sodium 66.3, Carbohydrate 37.1, Fiber 3.1, Sugar 27.1, Protein 3.1
RASPBERRIES JUBILEE SUNDAES
Provided by Lorraine Vassalo
Categories Dessert Low Sodium Frozen Dessert Raspberry Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
- Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.
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