Grano: Chewy Ice Cream Sundae

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.

Yield: 4 servings (serving size: 1/3 cup grano and 1/2 cup ice cream, plus sauce)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 42g
  • Fiber: 5g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 48mg
  • Calcium: 114mg

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

Preparation

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