Red White And Blueberry Sundaes Recipes
RED, WHITE AND BLUEBERRY SUNDAES
Add a refreshing twist to ice cream by topping it with a colorful fruit topping. It's made in 10 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat jam, corn syrup and vinegar with wire whisk until smooth. Fold in blueberries and strawberries until coated.
- Scoop ice cream into 8 dessert bowls. Top with berry mixture. Garnish with white chocolate.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 24 g, TransFat 0 g
RED, WHITE, AND BLUE BERRY TRIFLE
This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
- Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
- Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 2 g, Protein 8 g
TRIPLE-BERRY SUNDAES
Categories Berry Dessert Fourth of July Low Sodium Blueberry Raspberry Strawberry Summer Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
- Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.
RED, WHITE AND BLUEBERRY SUNDAES
Categories Dessert Fourth of July Kid-Friendly Frozen Dessert Blueberry Strawberry Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine orange juice, Grand Marnier, sugar and butter in heavy large skillet. Stir over medium-high heat until sugar dissolves and sauce comes to simmer.
- Simmer until sauce thickens slightly and is reduced to 1 cup, about 10 minutes. (Sauce can be prepared 1 day ahead. cover and refrigerate. bring sauce to simmer before continuing.)
- Add nectarines to sauce and toss until heated through, about 2 minutes. Add blueberries and strawberries; toss until heated through, about 1 minute.
- Divide fruit mixture among 6 dessert bowls. Place 1 scoop ice cream in center of fruit. Garnish with mint.
RED WHITE AND BLUEBERRY SUNDAES
Categories Dessert Freeze/Chill Fourth of July Kid-Friendly Raspberry Summer Family Reunion Party Simmer Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 10
Steps:
- Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
- Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
- Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
- Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.
RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES
Categories Dessert Fourth of July Blueberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
- Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.
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