Berry Berry 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

VERY BERRY SUNDAE



Very Berry Sundae image

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

3/4 pint strawberry ice cream
3/4 pint raspberry and/or strawberry sorbet
1/2 cup Raspberry Sauce for Very Berry Sundae
1/2 cup Marshmallow Sauce
1/2 pint raspberries

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.

MERRY BERRY SUNDAE



Merry Berry Sundae image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 sundae

Number Of Ingredients 17

Two 1/2-cup scoops strawberry ice cream
Two 1/2-cup scoops huckleberry ice cream
Two 1/2-cup scoops dark cherry ice cream
1/3 cup marshmallow cream
1/3 cup mixed fresh berries, such as strawberries, blueberries, blackberries and raspberries
4 to 5 Candied Cranberries, recipe follows
2 gingerbread people, store-bought or homemade
1 tablespoon Green Ganache, recipe follows
1 tablespoon Red Ganache, recipe follows
2 sprigs fresh mint
1 maraschino cherry
1 3/4 cups granulated sugar
3 cups fresh cranberries
6 ounces green candy melting wafers
1/4 cup heavy cream
6 ounces red candy melting wafers
1/4 cup heavy cream

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.

BERRY BERRY SUNDAES



Berry Berry Sundaes image

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

3 cups fresh strawberries, hulled
3/4 cup fresh raspberries
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 quart vanilla frozen yogurt
1 pint fresh blueberries
1/2 pint fresh blackberries
Fresh mint sprigs (optional)

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

RED BERRY SUNDAE SAUCE



Red Berry Sundae Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 3

1/4 cup sugar
1 cup fresh raspberries
1 cup sliced strawberries (about 6 to 8 large)

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.

BERRY SUNDAES WITH WHITE CHOCOLATE SAUCE



Berry Sundaes With White Chocolate Sauce image

A delicious strawberry dessert, that is really great in summer. I just use strawberries but fresh or frozen raspberries can be added. Prep time includes chilling of the sauce.

Provided by Tisme

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons caster sugar
2 (250 g) punnets strawberries, hulled, sliced widthways
200 g raspberries
2 liters vanilla ice cream
300 ml pouring cream
250 g white chocolate, finely chopped
1 tablespoon cognac (optional) or 1 tablespoon brandy (optional)

Steps:

  • For white chocolate sauce~ Place the cream in a saucepan and bring almost to the boil over medium heat. Remove cream from heat.and add the chocolate and stir until smooth and melted. Stir in Cognac or brandy if using.
  • Transfer chocolate sauce to a jug then refrigerate sauce until chilled.
  • Process sugar and 1/2 the strawberries in a food processor until smooth.
  • For serving ~ place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass and top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses.
  • Serve immediately.

Nutrition Facts : Calories 839.7, Fat 51.6, SaturatedFat 31.6, Cholesterol 150.4, Sodium 216.1, Carbohydrate 88.9, Fiber 5.7, Sugar 77, Protein 11.6

TRIPLE-BERRY SUNDAES



Triple-Berry Sundaes image

Categories     Berry     Dessert     Fourth of July     Low Sodium     Blueberry     Raspberry     Strawberry     Summer     Bon Appétit

Yield Serves 12

Number Of Ingredients 7

6 cups fresh strawberries, hulled
1 1/2 cups fresh raspberries or frozen, thawed, drained
3/4 cup powdered sugar
6 tablespoons Grand Marnier or other orange liqueur
2 quarts vanilla ice cream
2 1-pint baskets fresh blueberries
Fresh mint sprigs (optional)

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.

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