Fruity Sundae Recipes

FRUITY SUMMER SUNDAES

Fruity summer sundaes image

Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle

Provided by Good Food team

Categories Dessert

Time 25m

Yield Makes 4

Number Of Ingredients 11

Ingredients

142ml pot double cream
2 tbsp icing sugar
12 strawberries , 4 left whole, rest chopped
4 nectarines , chopped into small chunks
4 scoops good-quality vanilla ice cream
4 scoops good-quality berry sorbet (we like Bottlegreen English Summer sorbet)
sunflower oil , for greasing
50g caster sugar
50g macadamia nuts , toasted
350g strawberries , hulled
1 tbsp icing sugar

Steps:

Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container.
For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside.
To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.

Nutrition Facts : Calories 609 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 69 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein

FRUITY SUNDAE

Fruity sundae image

A sweet and fruity treat for kids needing a boost at lunchtime - yogurt swirled with mashed strawberries, topped with berries - ideal for 4 - 8-year-olds

Provided by Chelsie Collins

Categories Lunch, Snack

Time 10m

Number Of Ingredients 3

Ingredients

80ml natural yogurt
25g strawberries
10g mixed berries

Steps:

Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.

Nutrition Facts : Calories 77 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

FRUIT CRUNCH SUNDAE

Fruit Crunch Sundae image

Provided by Ina Garten

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Steps:

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

SUMMER SUNDAES

Summer Sundaes image

Make caramel, slice fruit, toast pecans, and let your guests make their own, if you like.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 12

Ingredients

2 cups sugar
1/2 pint heavy cream
1 vanilla bean, split
2 pints premium-quality sorbet, in two flavors, such as raspberry and mango
1 pint premium-quality ice cream, such as vanilla
2 ripe peaches, sliced
2 ripe plums, sliced
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries, hulled
1 pint figs, cut in half
1 cups pecan halves, toasted

Steps:

Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.

FRUIT SUNDAE CONES

Fruit Sundae Cones image

This recipe was in Better Homes and Gardens 99 Easy Recipes--another of those grocery store booklets! I thought they were so cute and would be perfect for those hot summer days.

Provided by PaulaG

Categories Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup cut-up strawberry, hulled
3 cups fresh fruit, cut into chunks (Apples, bananas, cherries, plums, seedless red grapes, peaches, etc.)
6 giant waffle ice cream cones
1/2 teaspoon ascorbic acid (optional)
1/4 cup coconut, toasted

Steps:

Place the cut-up strawberries in blender container; cover and blend until smooth.
Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
Enjoy!

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