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Grano: Chewy Ice Cream Sundae

Photo: Jim Franco
Yield 4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce)
Prep: 5 minutes; Cook: 50 minutes. Food Editor Frances Largeman was inspired to create this recipe after enjoying a similar dessert by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Try pairing the cooked grano with sorbet and other toppings, like dulce de leche.

Ingredients

  • 1 1/2 cups water
  • 1/2 cup uncooked grano
  • 1/2 (10-ounce) package frozen raspberries, thawed, or 1 pint fresh raspberries
  • 2 teaspoons sugar
  • 1 teaspoon honey
  • 1 pint vanilla low-fat ice cream

Nutrition Information

  • calories 209
  • fat 3 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 42 g
  • fiber 5 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 48 mg
  • calcium 114 mg

How to Make It

  1. Bring 1 1/2 cups water to a boil; add grano. Simmer, covered, 50 minutes or until tender. Drain and chill.

  2. Place the berries, sugar, and honey in a blender or food processor; process until smooth. Drain the mixture through a fine sieve over a bowl, if desired; discard any solids.

  3. Divide ice cream among 4 small bowls. Top each serving with 1/3 cup grano (you'll have a bit left over) and 1 tablespoon raspberry mixture. Serve immediately.