VEGAN YOGURT SUNDAE
Somewhat healthier than an ice cream sundae, completely vegan, and easy to make with just a microwave, a fork and a few small glass bowls.
Provided by satyagraha
Categories World Cuisine Recipes Asian Indian
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
- Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
- Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.
Nutrition Facts : Calories 544 calories, Carbohydrate 46.7 g, Fat 38.7 g, Fiber 6 g, Protein 16.5 g, SaturatedFat 11.2 g, Sodium 163.7 mg, Sugar 26.2 g
GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
- Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
- Combine all ingredients in pot and let simmer until thickened.
ROASTED FIG SUNDAES
Steps:
- Toss 16 halved fresh figs, 1/2 cup chopped pecans, 1/4 cup sugar and 1 tablespoon each honey, lemon juice and water in a shallow baking dish. Dot with 1 tablespoon chopped butter. Roast at 425 degrees F until juicy, about 20 minutes. Spoon the juices over the figs, then continue roasting until syrupy, about 10 more minutes. Serve over vanilla ice cream.
GRILLED FIGS WITH YOGURT, CHEESE AND HONEY
Make and share this Grilled Figs With Yogurt, Cheese and Honey recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain yogurt in the fridge in a cheesecloth-lined strainer for 2 hours or until thickened.
- Toss figs in mild and light olive oil; grill over medium heat until warmed through and softened. Spoon yogurt onto plate, top with warm figs and drizzle with honey and extra virgin olive oil. Sprinkle with hazelnuts.
Nutrition Facts : Calories 276.8, Fat 16.6, SaturatedFat 3.8, Cholesterol 11.9, Sodium 43.9, Carbohydrate 31.3, Fiber 1.5, Sugar 29.8, Protein 3.6
ORANGE-CARAMEL NUT SUNDAES
Yield Serves 6
Number Of Ingredients 6
Steps:
- Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy medium saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. (Can be prepared 2 days ahead. Cover sauce and oranges separately and chill. Reheat sauce to lukewarm before using.)
- Cut white pith from oranges. Slice oranges into rounds; cut rounds into quarters. Scoop frozen yogurt into large wineglasses. Drizzle sauce over. Top with oranges and hazelnuts and serve.
SOUTH-OF-THE-BORDER SUNDAES
Categories Fruit Dessert Low Sodium Frozen Dessert Orange Banana Mango Pineapple Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Using zester, remove peel in long strips from 1 orange; reserve peel. Cut white pith from oranges. Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments. Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices. Repeat with remaining oranges. Add pineapple and mango to orange segments.
- Combine 1/3 cup juice collected from oranges, reserved orange peel, brown, sugar and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil until mixture thickens slightly, about 1 minute. Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.)
- Mix bananas into fruit. Scoop frozen yogurt into bowls. Spoon fruit mixture and juices over and serve.
GRILLED FIG AND ORANGE BLOSSOM YOGURT SUNDAES
This Middle Eastern inspired sundae is a cool way to end a meal with thick yogurt standing in for ice cream on a hot summer night. Try topping your yogurt with grilled fresh figs. Just brush them with a mixture of honey and fragrant orange blossom water and grill until caramelized. Arrange over scoops of cold yogurt and sprinkle with toasted pistachios and a drizzle of additional honey mix for a new take on a classic treat.
Provided by Annacia
Categories Dessert
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
- When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (Keep the baking sheet handy). Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
- Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
- To serve, scoop the desired amount of yogurt into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture.
- Serve immediately.
Nutrition Facts : Calories 249.7, Fat 8.6, SaturatedFat 3.8, Cholesterol 21, Sodium 76, Carbohydrate 39.3, Fiber 2.9, Sugar 35.7, Protein 7.6
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