The Delicious Challenge

I decided to be obnoxiously simple. > ^ <;

http://static.colourlovers.com/images/palettes/2322/2322481i.jpg?1344221970



http://www.colourlovers.com/group/The_Delicious_Challenge/conversations/16635/Raspberries~_08052012



http://www.colourlovers.com/photocopa/229212/Unnamed_Photo



http://static.colourlovers.com/images/palettes/2322/2322506i.jpg?1344222699

Serves 12

RASPBERRY FUDGE FROZEN DESSERT

This recipe is excerpted from www.tasteofhome.com

Ingredients:

2 cups vanilla ice cream, partially softened
½ cup chopped pecans, toasted
2 cups raspberry sherbet or sorbet, partially softened
2 cups chocolate fudge ice cream, partially softened
1 package (10 ounces) frozen sweetened raspberries, thawed
2 cups (12 ounces) semisweet chocolate chips
¼ cup butter, cubed
½ cup light corn syrup
½ cup water
Fresh raspberries, optional

Method:

1. Line the bottom and sides of a 9-in. x 5-in. loaf pan with plastic wrap. Combine vanilla ice cream and pecans; spread into prepared pan. Freeze for 30 minutes.

2. Spread raspberry sherbet over ice cream. Freeze for 30 minutes. Spread chocolate ice cream over the top. Cover and freeze for 8 hours or until firm.

3. Mash and strain raspberries, reserving 1/4 cup juice (discard seeds and save remaining raspberry juice for another use). In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in the corn syrup, water and reserved raspberry juice; cool.

4. Remove dessert from the freezer 10 minutes before serving. Using plastic wrap, remove loaf from pan; discard plastic wrap. Using a serrated knife, cut ice cream into 12 slices. Spoon chocolate sauce onto dessert plates; top with ice cream. Garnish with fresh raspberries if desired

Nutritional Information:

1 slice with 1/4 cup sauce (calculated without fresh raspberries) equals 392 calories, 21 g fat (11 g saturated fat), 27 mg cholesterol, 84 mg sodium, 54 g carbohydrate, 4 g fiber, 4 g protein.

Beetroot and Raspberry Ice Cream