This summer sundae recipe post is part of a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.
Bumbleberry Summer Sundae Recipe
As part of the Cascade #MyPlatinum ambassador program, I had the opportunity to check out three recipes from Top Chef judge and Food+Wine editor, Gail Simmons. This semi-homemade mom can only drool over her amazing recipes. One in particular spoke to me and made my stomach grumble.
She was born and raised in Canada where they call mixed berry pie a Bumbleberry pie! It’s her favorite summer dessert and she was inspired to create a delicious sundae version of it! And I will admit that the recipe definitely appeals to my pregnancy craving for sweets!
What you need:
- 3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and quartered, blueberries, raspberries, blackberries halved)
- 4 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon juice
- 1 pinch coarse salt
- 1 cup heavy cream
- 1 pint vanilla ice cream
- 1 pint raspberry sorbet
- 6 graham crackers, crushed
- 2 tablespoons fresh lemon zest
What you do:
- In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over medium heat, until the blueberries begin to burst and the other berries break down, about 10 minutes. Remove from off heat and stir in the pinch of salt.
- Place half the berry mixture in a blender and puree until smooth. Return the sauce to the saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
- Meanwhile, in a medium bowl crush 3/4 cup of mixed berries with remaining 2 tablespoons sugar using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the crushed berries into the whipped cream. Refrigerate until ready to serve.
- To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of zest. Serve immediately.
Sounds delicious, right? Despite my sweet cravings, I am trying to be better about what I eat after a rough first trimester. Still, I couldn’t resist the temptation of these flavors so I took the recipe as inspiration and did a bit of a healthier take!
A Healthier Take
What you need:
- 1 cup low fat vanilla ice cream or frozen yogurt
- 1/2 cup fresh or frozen (thawed) mixed berries
- 1/2 graham cracker crumbled (for topping)
- Dollop of fat free whipped topping
What you do:
- Scoop the ice cream into serving dish.
- Top with berries.
- Sprinkle with crumbled graham crackers.
- Top with a dollop of fat free whipped topping.
It’s that easy to make a great bumbleberry summer sundae for those watching their calories! And this one is a breeze to make on a whim! You can substitute any fruit you happen to have on hand!
I am working on always improving my food photography for the blog. Using Cascade Platinum Pacs to make sure my dishes are sparkling is definitely a finishing touch that is important to me when sharing photos of my recipes here!
Oh, and my sparkling dishes help me snag great photos to submit to the My Platinum Instagram contest this week too! You can submit a photo of your “Platinum Bite” for your chance to win too!
What is your favorite summer sweet treat?
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.