Recipe courtesy of Rachael Ray
Chocolate-Raspberry Sundaes
Getting reviews...
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1161
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 209 g
- Dietary Fiber
- 18 g
- Sugar
- 139 g
- Protein
- 15 g
- Cholesterol
- 44 mg
- Sodium
- 761 mg
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1161
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 209 g
- Dietary Fiber
- 18 g
- Sugar
- 139 g
- Protein
- 15 g
- Cholesterol
- 44 mg
- Sodium
- 761 mg
Ingredients
Directions
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
