Chambord—a ruby-red liqueur made with black raspberries, honey, and herbs—heightens the fruity flavor of this dessert, making it worth the splurge. Make the Coconut-Walnut Crunch ahead, and after it cools, store it in an airtight container for up to a week. The sauce is also delicious spooned over yogurt and vanilla ice cream..
We aren't dessert eaters and this was excellent. The only change I made was to substitute Haagen-Dazs White Chocolate Reaspberry Truffle for the coconut sorbet because I couldn't find it.
We had my niece to dinner to celelbrate her going to Europe and she loved it, as well.
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