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Ingredients
- 3 c. Balsamic vinegar
- 2 Tbsp. Unsalted butter
- 1 c. Fresh raspberries
- 1 c. Fresh blueberries
- 1 c. Fresh blackberries
- 1 c. Raspberry coulis
- 4 scoop Raspberry sorbet
- 1/2 c. White chocolate sauce in squeeze bottle
- 2 Tbsp. Chiffonade of mint
- Â Â Powdered sugar in shaker
Directions
- In a saute/fry pot, over high heat, reduce the balsamic vinegar by 2/3 or possibly till syrup consistency, about 20 min.
- In a saute/fry pan, heat the butter. When the butter has melted, saute/fry the berries for 1 to 2 min. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat.
- Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon 1/4 of the mix over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 58 | 16% |
| Total Fat 6.66g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 73mg | 3% |
| Potassium 428mg | 12% |
| Total Carbs 68.93g | 18% |
| Dietary Fiber 5.6g | 19% |
| Sugars 53.71g | 36% |
| Protein 2.88g | 5% |
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