Very Berry Melba
recipe-oasis@yahoogroups.com
Originally published as Very Berry Melba in Country June/July 1997, p49
I received this recipe from my sister many years ago when we lived in southern Michigan, which has many blueberry farms. We've since moved north and now that my kids eat it all by itself.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 gallon vanilla ice cream softened
- 1/4 cup orange juice concentrate thawed
- 3 cups blueberries fresh or frozen
- 2 cups raspberries fresh or frozen
- Carbohydrate 47.9235395995427 g
- Cholesterol 58.0799998158826 mg
- Fat 14.9115849539709 g
- Fiber 4.62178752434029 g
- Protein 5.46815686046999 g
- Saturated Fat 8.98669647158791 g
- Serving Size 1 1 - (239g)
- Sodium 3597.2065409479 mg
- Sugar 43.3017520752024 g
- Trans Fat 1.16397474669609 g
- Calories 340 calories
In a large bowl, combine ice cream, orange juice concentrate and cinnamon. Cover and freeze for 2-3 hours or until firm. Meanwhile, combine berries and lemon juice in a saucepan; cover and cook over low heat for 10 minutes, stirring occasionally. Combine sugar and cornstarch; stir into pan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat. Cool; cover and refrigerate. To serve, spoon ice cream into a bowl or parfait glass; top with the berry sauce.
