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Raspberry Sundae
CATEGORY: Dessert
There's nothing like fresh raspberries and ice cream, but it gets even better when you add a little sour cream and top with whip cream... ooohhh la la.
SERVINGS: 8
PREP TIME: 20
COOK TIME: 10
INGREDIENTS

1 package (10 ounces) frozen raspberries in syrup, thawed

1/4 cup sugar

2 T cornstarch

2 cups fresh raspberries

1 quart vanilla ice cream

1 cup sour cream

Fresh raspberries and whipped cream for garnish

DIRECTIONS
  1. Drain thawed raspberries, reserving syrup.  Set thawed raspberries aside to use later.  Add enough water to the syrup to make 1 cup of liquid.  In a small saucepan, combine sugar and cornstarch; stir in the reserved berry liquid.  Add the fresh raspberries to the mixture.  Cook and stir over medium high heat until mixture thickens and boils.  Remove from heat; stir in the thawed raspberries and the lemon juice.  Cover, place in refrigerator, and chill thoroughly.  Can be made the night before.
  2. When ready to serve, layer ice cream, berry sauce, sour cream, then more sauce in parfait or sundae glasses.  Repeat the layers.  Top with a scoop of ice cream and garnish with a dollop of whippped cream and fresh raspberries.