Sauteed-Strawberry Ice Cream Sundaes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 teaspoons olive oil
- Carbohydrate 83 g(28%)
- Cholesterol 31 mg(10%)
- Fat 13 g(20%)
- Fiber 5 g(18%)
- Protein 4 g(8%)
- Saturated Fat 7 g(34%)
- Sodium 70 mg(3%)
- Calories 451
Preparation Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving. Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.
Preparation Mix berries, sugar, and cinnamon in medium bowl; toss to coat. Heat oil in medium nonstick skillet over high heat. Add berry mixture; cook until berries begin to soften and juices are released, stirring often, about 2 minutes. Stir in orange peel. Return to same bowl and place in freezer 10 minutes to cool slightly. DO AHEAD: Can be made 4 hours ahead. Cover, transfer to refrigerator, and chill. Return sauce to room temperature or rewarm slightly in microwave-safe bowl in microwave, if desired, before serving. Divide vanilla ice cream among 4 large wineglasses or dessert coupes. Top with scoops of strawberry sorbet. Spoon room-temperature or warm strawberry sauce over. Sprinkle with chocolate chips and serve.
