STRAWBERRY SUNDAE SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 45m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the strawberries, sugar and salt to a small saucepan. Mix the cornstarch with 1/2 cup water in a small bowl and add it to the saucepan. Slowly heat the mixture over medium heat, stirring constantly, until it comes to a simmer, about 5 minutes. Lower the heat so it's at a very gentle simmer and cook, stirring frequently, until the sauce thickens, about 20 minutes. Remove from the heat, stir in the lemon zest and juice and let cool.
- Serve over ice cream with salted peanuts on top.
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
HOT STRAWBERRY SUNDAES
This recipe is from Southern Living 1981. I've edited the instructions slightly for stovetop. The preserves may be heated in the microwave on medium for 2-3 minutes.
Provided by Dreamgoddess
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Scoop the ice cream into four small serving dishes and refreeze.
- Combine the preserves, pecans and kirsch in a small saucepan.
- Heat gently until the preserves are heated through and partially melted.
- Spoon the preserves over the ice cream and serve immediately.
Nutrition Facts : Calories 505.2, Fat 21, SaturatedFat 10.2, Cholesterol 63.4, Sodium 134.4, Carbohydrate 76.3, Fiber 2.4, Sugar 59.9, Protein 5.9
STRAWBERRY, MELON & GINGER SUNDAES
Let your taste buds tingle with this fruity low-fat pud
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.
- Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.
- Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) - the sugar will gradually melt to give a yummy toffee flavour.
- Take out of the fridge about 15 minutes before serving, so they are not too chilled.
Nutrition Facts : Calories 168 calories, Fat 2.2 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.3 grams sugar, Fiber 1.5 grams fiber, Protein 8.9 grams protein, Sodium 0.4 milligram of sodium
CINNAMON-STRAWBERRY SUNDAES
Lime adds a delicious tang to this easy dessert. I'll never eat plain vanilla ice cream again! -Cory Roberts, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.
Nutrition Facts : Calories 216 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY SUNDAE SAUCE
"My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead." Peggy Townsend - Florence, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam., Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 43g carbohydrate (42g sugars, Fiber 1g fiber), Protein 0 protein.
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