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I created this recipe one hot summer night when I went to the kitchen to make four sundaes and didn't have quite enough hot fudge sauce. So I decided to use the raspberry sauce I'd made for that morning's waffles. After the first spoonful, I knew I'd created the perfect sundae!
This recipe is:
Nutritional Facts 1 serving (1 each) equals 633 calories, 37 g fat (23 g saturated fat), 88 mg cholesterol, 212 mg sodium, 76 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Raspberry Hot Fudge Sundae in
September 1990, p47
Save Crumbs for Topping Ice Cream“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”
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