Mixed Berry And Cassis Sundaes Recipes

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MIXED BERRY SUNDAES FOR 2



Mixed Berry Sundaes for 2 image

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

1/4 cup halved fresh strawberries
1/4 cup each fresh raspberries, blueberries and blackberries
3 teaspoons honey, divided
1/2 cup fat-free plain Greek yogurt
2 tablespoons pomegranate juice
2 tablespoons chopped walnuts, toasted

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

MIXED BERRY AND CASSIS SUNDAES



Mixed Berry and Cassis Sundaes image

Provided by Shelley Wiseman

Categories     Liqueur     Milk/Cream     Berry     Dessert     Freeze/Chill     Quick & Easy     Frozen Dessert     Summer     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1/2 cup crème de cassis (black-currant liqueur)
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoon fresh lemon juice, or to taste
4 cups mixed berries (1 1/4 pounds), halved or quartered if large
3/4 cup chilled heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet

Steps:

  • Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
  • Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
  • Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
  • Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.

BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES



Boysenberry and Grand Marnier Ice Cream Sundaes image

Categories     Berry     Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

Ice cream
1/4 cup Grand Marnier or other orange liqueur
1 1/2 tablespoons grated orange peel
1 quart vanilla ice cream, softened
Sauce
1 vanilla bean, split lengthwise
1 16-ounce package frozen unsweetened boysenberries
1/3 cup crème de cassis liqueur or water
1/4 cup sugar
3/4 cup chopped toffee candy (such as Almond Roca or Health bars; about 4 ounces)
2 1/2-pint baskets boysenberries or blackberries
Fresh mint sprigs (optional)

Steps:

  • For ice cream:
  • Mix Grand Marnier and orange peel in large bowl. Scoop ice cream into bowl and whisk just until combined. Cover and freeze until ice cream is firm, at least 4 hours. (Can be prepared 3 days ahead.)
  • For sauce:
  • Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add frozen berries, cassis and sugar and cook over medium heat until berries thaw and sugar dissolves, stirring occasionally, about 15 minutes. Increase heat; bring to boil. Discard bean. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids. Cover and chill until cold. (Can be made 3 days ahead.)
  • Spoon 1 tablespoon sauce into each of 6 parfait glasses. Top with scoop of ice cream. Sprinkle with some chopped toffee and fresh berries. Repeat layering. Garnish with mint.

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