Monday, March 9, 2009

Ice Cream with Raspberry Sauce and Chocolate

4 Servings
* 2 cups fresh or 1 (12 oz.) bag frozen raspberries
* 3/4 cup sugar
* 2 tablespoons lemon juice
* 1 ounce semisweet chocolate, for shaving
* 4 thick slices homemade or store-bought pound cake
* 4 large scoops vanilla ice cream

Rinse and drain fresh berries. (Thaw frozen berries according to package directions.) Set a large, sturdy sieve over a bowl and put raspberries in sieve. Using back of a spoon, force raspberries through holes in sieve, removing all stems and seeds as you go. (You should end up with 2/3 cup to 1 cup raspberry puree.) Stir in sugar and lemon juice.

Using large holes of a grater, make small chocolate shavings. If you prefer larger curls, use a vegetable peeler.

Place slices of pound cake on individual serving plates and top each with a scoop of ice cream. Pour a small amount of raspberry sauce over ice cream and sprinkle chocolate shavings all around. Serve with remaining sauce.

Nutritional Information
Calories: 408
Fat: 18g (sat 9g)
Protein: 8g
Carbohydrate: 109g
Fiber: 6g
Cholesterol: 85mg
Sodium: 266mg

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recipes by: All You


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