June has been a busy month and arrived with all of its hoopla, pomp and circumstance! The kids are out of school, summer has arrived, and graduations and weddings are abounding. There will be a lot of entertaining and activities.
I created The Blue Razz Sundae and The Razzy Fruit Salad to accommodate hectic lifestyles without sacrificing deliciousness, healthiness or visual appeal. Children, parents, family members and friends of all ages will enjoy these delectable treats. They’re low in sugar, carbs and calories but high in taste, vitamins and antioxidants.
First up is The Blue Razz Sundae, whose colors make it a perfect dessert for the 4th of July, which is just around the corner or any american patriotic celebration. The Blue Razz Sundae is a tropical, low-calorie, mouthwatering diva of a dessert that’s sure to bring razzmatazz to your table for any holiday — or just anytime.- Carla Crudup
2 cups fresh blueberries
1 cup fresh raspberries
1 quart low-fat pineapple-coconut (or vanilla) ice cream
Razzy Raspberry Sauce (recipe follows)
4 Chocolate Wafers
Wash and drain berries. Set aside. Place a few blueberries into the bottom of 4 martini glasses. Place 2 scoops of ice cream in each glass. Place more blueberries around the ice cream scoops.
Razzy Raspberry Sauce 1 10-ounce jar Raspberry Fruit Spread 2 tablespoons water ¼ teaspoon orange zest Place all ingredients in microwaveable bowl and stir. Microwave on high power for 40 to 60 seconds. Stir until smooth. Serve immediately. Any remaining sauce can be transferred to a glass jar (refrigerate, tightly covered). When ready to use, just reheat sauce. Thin the sauce with 1 tablespoon of water if necessary.
Drizzle raspberry sauce over the ice cream. Top sundae with raspberries and garnish chocolate wafer. Serve immediately.
See Recipe for The Razzy Fruit Salad
Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.