• Ingredients: 9
  • Serves: 12

Triple-berry sundaes with quarts vanilla ice cream, 1-pint baskets fresh blueberries, fresh mint sprigs.

Ingredients

Garnish:

  • diced bell pepper and seeded cucumber

Filling:

  • Special equipment: A 9″-diameter tart pan with a removable bottom

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well.
  2. Step 2 Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.

    For this step you will need

Nutrition information

Calories 284 Carbohydrates 43 g (14%)
Fat 10 g (16%) Protein 4 g (8%)
Saturated Fat 6 g (30%) Sodium 72 mg (3%)
Polyunsaturated Fat 1 g Fiber 4 g (17%)
Monounsaturated Fat 3 g Cholesterol 39 mg (13%)