Triple Berry Sundaes Recipes

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TORTONI SUNDAES



Tortoni Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 6

2 pints vanilla ice cream, softened in microwave on defrost for 1 minute
10 coconut cookies or coconut macaroons, from bulk cookie bins or shelf packaged
1/2 cup maraschino cherries, drained and chopped, plus 6 whole, for garnish
1/2 cup mini semisweet chocolate chips
Chocolate syrup or hot fudge sauce, for topping
1 package, 2 ounces, chopped salted nut topping, available on baking aisle

Steps:

  • Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert.
  • To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping.

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

TRIPLE BERRY SORBET



Triple Berry Sorbet image

This tart, refreshing sorbet makes a great light dessert!

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

1 ¾ cups white sugar
1 ¾ cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 ½ cups cherry juice
½ cup lime juice
2 tablespoons frozen orange juice concentrate

Steps:

  • Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
  • Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
  • Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 60.9 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.8 g, Sodium 8.7 mg, Sugar 55.5 g

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.

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.

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

TRIPLE-STRAWBERRY SUNDAES



Triple-Strawberry Sundaes image

Looking for a dessert idea? Then check out this sundae recipe that uses strawberries in 3 ways - ready in just 10 minutes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 2

Number Of Ingredients 4

1 cup strawberry reduced-fat frozen yogurt
8 medium strawberries, sliced
1/4 cup strawberry topping
2 tablespoons granola

Steps:

  • Divide yogurt between 2 dessert dishes. Top with strawberries.
  • Pour strawberry topping over strawberries and yogurt. Sprinkle with granola.

Nutrition Facts : Calories 300, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 47 g, TransFat 0 g

TRIPLE BERRY FRENCH TOAST



Triple Berry French Toast image

This triple berry French toast is a Christmas brunch tradition at our house and perfect for a busy household on Christmas morning as it is prepared the night before. You can use blueberries, blackberries, raspberries, or a combination. Twist a lemon slice over the top for garnish.

Provided by Michelle Perrin Loury Cogger

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h30m

Yield 6

Number Of Ingredients 16

vegetable cooking spray
12 slices Texas toast, crusts removed and bread cubed
2 (8 ounce) packages cream cheese, cubed
½ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh raspberries
9 large eggs
2 cups milk
⅓ cup pure maple syrup
1 cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
1 cup water
1 cup white sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter

Steps:

  • Spray the bottom of a 9x13-inch glass baking dish with vegetable spray and place 1/2 of the bread cubes into the dish. Put cream cheese cubes on top. Distribute blueberries, blackberries, and raspberries over the cream cheese. Place remaining bread over the berries.
  • Beat eggs in a bowl and add milk and maple syrup. Pour mixture over bread. Place plastic wrap over the dish and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from the dish and cover the dish with aluminum foil.
  • Bake in the middle of the preheated oven for 30 minutes. Remove the foil and continue to bake until puffed and golden, about 30 minutes more.
  • While toast is baking, combine 1/2 of the blueberries, 1/2 of the blackberries, 1/2 of the raspberries, water, sugar, and cornstarch in a saucepan over medium-low heat. Cook until syrup thickens, 5 to 7 minutes. Stir in remaining berries and butter.
  • Let French toast sit for about 10 minutes before slicing. Pour berry syrup over individual pieces.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 87.9 g, Cholesterol 372.7 mg, Fat 39 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 21.3 g, Sodium 703.7 mg, Sugar 55.6 g

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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Top Asked Questions

How do you make the Triple gooberberry Sunrise?
This week, I’m recreating the Triple Gooberberry Sunrise from Spongebob Squarepants! Into a large pot, whisk to combine 1 cup of whole milk and 15 grams of non-diastatic malt powder. Once fully incorporated, add in 2 cups of heavy cream.
What is the best way to make triple berry sauce?
This simple triple berry sauce is so easy to make using fresh or frozen blackberries, blueberries, and strawberries. Drizzle it over cheesecake or your favorite dessert. Wash and drain the fresh blackberries and blueberries (or simply measure the frozen fruit if using.) Add the berries to a large saucepan.
What is triple berry sauce at Costco?
This deliciously easy triple berry sauce is made with fresh or frozen blackberries, blueberries, and strawberries. It makes the perfect cheesecake topping. While I was at Costco picking up supplies for our at-home anniversary dinner, I spotted their simple plain vanilla cheesecake completely by accident.
How do you add berries to a trifle?
Top the cake with about 1/2 of the prepared pudding. Add some sliced strawberries around the edge of the trifle dish, where you’ll be putting the berries. Fill in the layer with about 1/2 a cup of each kind of berry. Top the berries with about half of the cool whip and spread into an even layer.

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