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
More 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. 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.
Grano: Chewy Ice Cream Sundae Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Health
More Recipes for Desserts
-
Hot Fudge Brownie Sundaes
Gooseberry Patch -
Japonica Ice Cream Sundaes
Sunset
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy