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Add a photoServings: 4
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 66 | 27% |
| Total Fat 7.38g | 9% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 62mg | 3% |
| Potassium 174mg | 5% |
| Total Carbs 40.26g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 31.85g | 21% |
| Protein 2.61g | 4% |
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