Print
Email
Add a photo
Ingredients
- 1/3 c. currant jelly
- 1 c. fresh, frzn or possibly liquid removed canned blueberries
- 1 pt. vanilla ice cream
- 2 tbsp. brandy
Directions
- In small saucepan, heat jelly; add in blueberries, simmer gently 5 to 6 min. Meanwhile, scoop ice cream into three sherbet glasses. Pour blueberry mix into heat proof serving dish; then pour brandy on surface; making sure it does not mix with sauce. Quickly carry warm sauce and ice cream to table. Ignite sauce, spoon over ice cream. Makes 3 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 544g | |
| Calories 989 | |
| Calories from Fat 265 | 27% |
| Total Fat 29.53g | 37% |
| Saturated Fat 17.98g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 246mg | 10% |
| Potassium 695mg | 20% |
| Total Carbs 161.02g | 43% |
| Dietary Fiber 6.3g | 21% |
| Sugars 127.39g | 85% |
| Protein 10.45g | 17% |
