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Ingredients:
2
teaspoons water
3/4
teaspoon cornstarch
3
cups fresh blueberries
2
tablespoons sugar
1
teaspoon lemon juice
2
teaspoons grated lemon peel
1/4
teaspoon cinnamon
1
cup fresh raspberries, blackberries or halved pitted dark sweet cherries
1
carton (14 fl. oz.) Häagen-Dazs® Vanilla Ice Cream*
4
slices prepared lemon pound cake, halved
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Preparation:
1. In small bowl, combine water and cornstarch; mix well. In large saucepan, combine blueberries, sugar, lemon juice, lemon peel and cinnamon. Bring to a boil. Reduce heat; simmer 6 to 8 minutes, stirring occasionally, or until blueberries form a sauce. Add cornstarch mixture; cook 1 minute or until thickened. Cool 10 minutes; add raspberries. Cool 20 minutes or until warm.
2. To serve, place 1 scoop (1/2 cup) ice cream into each dessert dish. Place 2 pound cake halves along side of ice cream. Spoon warm sauce over ice cream and pound cake. Garnish with lemon peel, if desired.
4 servings
TIP:
* Substitute Häagen-Dazs® Zesty Lemon Sorbet for the Häagen-Dazs® Vanilla Ice Cream.
view nutrition facts
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