Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 210
Fat 3.5 g 15 %
Saturated 2,5 g
+ Trans 0,1 g
13 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 5 mg  
Sodium 60 mg 5 %
Carbohydrates 45 g 15 %
  Fibres 2 g 8 %
  Sugars 37 g
Protein 2 g
Vitamin A 4 %
Vitamin C 25 %
Calcium 4 %
Iron 2 %
* DV = daily value

Spanish-Style Fruit Cup

Time required: Over 60 minutes
Yield : 4 servings Prep Time: 30 minutes
Level : Easy Cook Time: 5 minutes
Maceration: 35 minutes

INGREDIENTS

  • 15 mL (1 tbsp.) saffron
  • 30 mL (2 tbsp.) boiling water
  • 500 mL (2 cups) french vanilla ice cream or frozen yogourt, softened
  • 45 mL (3 tbsp.) sugar
  • 125 mL (1/2 cup) white cranberry juice
  • 15 mL (1 tbsp.) sherry vinegar 1 each: peach, nectarine and plum, thinly sliced

PREPARATION

Place saffron in a small bowl and add boiling water; let steep for 5 minutes.

Mix together ice cream and saffron mixture in a bowl. Freeze for 1 hour, or until ice cream is hard.

During this time, place sugar, cranberry juice and sherry vinegar in a large saucepan. Bring to a boil over medium-high heat and cook for at least 5 minutes, or until sugar is completely dissolved. Remove from heat and stir in fruit. Cover and macerate fruit for 30 minutes.

Place half of fruit in four pretty dessert cups. Top each serving with a scoop of saffron ice cream and garnish with remaining fruit. Drizzle sherry vinegar syrup over each fruit cup. Enjoy!