Time 1h50m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly. The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours. Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.
Time 25m Yield Makes 4 Number Of Ingredients 11 Steps:
Make the brittle: oil a baking sheet and set aside. Gently heat the caster sugar in a small, non-stick frying pan, stirring until dissolved. Add the nuts. When the sugar becomes a deep caramel, pour onto the baking sheet and leave until completely cold. Snap the brittle into pieces, then pulse in a food processor to coarse crumbs. Can be made up to a week ahead. Store in an airtight container. For the sauce, whizz the strawberries in a food processor until smooth. Sieve into a bowl, then stir in the icing sugar. Set aside. To assemble the sundaes, whip the cream with the icing sugar until it just holds its shape. In a tall glass, layer up the chopped fruit, brittle, ice cream, sorbet and sauce, finishing with swirls of cream, more brittle and the whole strawberries.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In medium bowl, mix strawberries, sugar and lime juice. Let stand until sugar is dissolved and strawberries are juicy, stirring occasionally, 5 minutes. In small microwave-safe cup, melt chocolate chips on high, 1 minute, stirring every 30 seconds until smooth, reserve. Divide sorbet, banana slices, frozen yogurt and strawberry sauce among 4 dessert dishes. Drizzle with melted chocolate, top with whipped topping.
Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:
In four parfait glasses or bowls, layer half of the yogurt, granola, bananas and oranges. Repeat layers. Serve immediately.
Yield Serves 6 Number Of Ingredients 11 Steps:
Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.) Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool. Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour. Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.
Time 10m Number Of Ingredients 3 Steps:
Dollop the natural yogurt into an airtight container. Blend or mash the strawberries to a purée and swirl through the yogurt. Top with mixed berries.
Time 10m Yield 3 Number Of Ingredients 4 Steps:
Set aside 3 strawberries. Remove stems from remaining 9 strawberries; cut each into 4 slices. Into each of 3 parfait glasses or clear drinking glasses, spoon 1 tablespoon yogurt. Place 6 strawberry slices and 2 apple chunks over yogurt in each glass. Sprinkle each with 1/4 cup cereal. Spoon about 1/3 cup yogurt over cereal. Repeat layers with remaining sliced strawberries, apple chunks, cereal and yogurt. Garnish each sundae with reserved whole strawberry. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 13 Steps:
Coat a rimmed baking sheet with butter; set aside. Combine popcorn and peanuts in a large mixing bowl. Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar. Add 6 tablespoons butter and stir until melted. Continue cooking, stirring often, until caramel is a deep amber color, 10-12 minutes. Working quickly, pour caramel over popcorn and peanuts and, using a heatproof spatula, mix to coat. Transfer to prepared baking sheet and let cool completely. Break into pieces. Whisk sugar, cocoa powder, corn syrup, and 1/4 cup water in a small saucepan until smooth. Bring just to a simmer over medium heat. Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth. Cover to keep warm. Serve ice cream topped with popcorn crunch and fudge sauce. DO AHEAD: Popcorn crunch and fudge sauce can be made 1 week ahead. Store popcorn crunch airtight at room temperature. Cover and chill fudge sauce. Reheat before using.
More about “fruit crunch sundae recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Toss the oats, coconut, almonds, oil and honey together in a large bowl until they are completely combined. Pour into a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes. Remove the granola from the oven and allow to cool, stirring once. Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt and the cooked granola alternately until you fill the glasses. Serve with a long spoon and enjoy!
