Double Chocolate-Raspberry Sundaes
More From Allyou
Amount per serving
- Calories: 488
- Fat: 24g
- Saturated fat: 12g
- Protein: 7g
- Carbohydrate: 64g
- Fiber: 5g
- Cholesterol: 53mg
- Sodium: 58mg
- 1/4 cup natural almonds
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 2 teaspoons lemon juice
- 1/2 cup cranberry raspberry juice
- 2 cups fresh raspberries
- A bout 3 cups chocolate ice cream
- 0.5 ounce semisweet chocolate, shaved with a vegetable peeler
- Roast almonds in a medium skillet over medium-low heat, shaking until nuts are fragrant and toasted, about 8 minutes. Let almonds cool, then coarsely chop.
- Melt butter in same skillet; add brown sugar and lemon juice and cook, stirring constantly with a fork, until melted and smooth. Add cranberry-raspberry juice and bring to a boil over medium-high heat. Cook until reduced by half, remove from heat and add raspberries. Stir gently for 1 to 2 minutes, until berries are warm and sauce is cooled slightly.
- Scoop ice cream into ice cream bowls or parfait glasses, spoon sauce on top, and sprinkle with toasted almonds and chocolate shavings.
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