Tuesday, November 11, 2008

Sundae Dreamin'

This entry is going to be short and sweet, folks. First of all, I'm heading out in less than two hours and hopping a plane to Chicago (home sweet home!) for the rest of the week. However, I'm hoping to make you all jealous by posting at least one more blog item while on va-cay, recapping all my culinary adventures in my favorite city. Deep dish pizza? Yes please. Indian food from one of the authentic restaurants on Devon Street? Don't mind if I do! Pierogies from the delicious mom-and-pop Polish joint? YOU BETCHA! I'll fill you in on some of those food details later this week.

For now, I'm sure you'll be glad to know that today is National Sundae Day...just in case you were looking for an excuse to dig into some ice cream topped off with hot fudge, caramel and other goodies.

If you're tired of the standard sundae recipe, here are a few fabulous, low-cal, variations courtesy of Hungry Girl.

Gimme S'more Sundae
Ingredients:
1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Jet-Puffed Marshmallow Creme (only 1 tbsp. will actually end up on your sundae), room temperature
2 low-fat honey graham crackers (half a sheet), lightly crushed
1 tsp. mini semi-sweet chocolate chips
4 tbsp. Fat Free Reddi-wip

Directions:
Place ice cream in a dessert bowl. Set aside. Carefully place marshmallow creme into one of the bottom corners of a Ziploc baggie. Use scissors to snip a tiny hole from the outside end of that corner, and squeeze 1 tbsp. of the creme (the rest will stick to the bag!) over your ice cream in a drizzle. Then top with the graham cracker pieces and chocolate chips. Finish it all off with a generous squirt of the Reddi-wip.

Pumpkin Pie Sundae
Ingredients:
1/2 cup Breyers Double Churn Free Creamy Vanilla fat-free ice cream
1 tbsp. canned pure pumpkin
1/8 tsp. pumpkin pie spice
2 low-fat honey graham crackers (half a sheet), lightly crushed
4 tbsp. Fat Free Reddi-wip

Directions:
Place ice cream in a small dessert bowl, and allow it to thaw just slightly (a few minutes). Then stir in the pumpkin and pumpkin pie spice until thoroughly mixed. Place bowl in the freezer for 30 minutes to allow the ice cream to firm up. Then top with the Redd-wip, followed by the crushed graham crackers.


HG Style Hot Fudge'n Brownie Sundae
Ingredients:
1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Fat Free Reddi-wip
1 tbsp. traditional fudge brownie mix
2 tsp. Hershey's Lite chocolate syrup
1 tsp. mini semi-sweet chocolate chips
1/2 tsp. fat-free liquid egg substitute (like Original Egg Beaters)

Directions:
Place brownie mix in a small microwave-safe dish (like a ramekin). Add egg substitute and 1/2 tsp. water, and mix well. Microwave for 45 seconds, and then let sit for 5 minutes. Then, use a fork to break it up and crumble into brownie bits (use your fingers, too -- just make sure your hands are clean!). Place ice cream in a dessert dish, and top with brownie bits. Set aside.
Place chocolate chips in a small microwave-safe dish, and cover with syrup. Microwave for 45 seconds, and then mix well. Pour sauce over the brownie bits and ice cream.

Enjoy! I'll be in touch.

2 comments:

Ruth said...

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Ruth

http://www.infrared-sauna-spot.info

Audrey Taylor said...

Thanks Ruth! I appreciate the feedback. Please let me know if ever have any topic suggestions or general food questions. Again, thanks for reading.