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Raspberry Hot Fudge Sundae

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!

6-8 ServingsPrep/Total Time: 30 min.

Ingredients

1-1/2 cups frozen raspberries (without syrup)
1 quart vanilla ice cream, softened
RASPBERRY SAUCE:
1 cup sugar
1/4 cup water
3 cups raspberries (without syrup)
HOT FUDGE SAUCE:
2/3 cup milk
1/4 cup butter
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
WHIPPED ALMOND CREAM TOPPING:
1 cup heavy whipping cream
1 teaspoon almond extract

Directions

Gently fold raspberries into vanilla ice cream; place in covered
freezer container and freeze until firm.
For raspberry sauce, place sugar and water in 2-qt. saucepan; boil
over medium heat for 1 minute. Remove from heat; cool for 15
minutes. Gently stir in raspberries and refrigerate.
For fudge sauce, combine milk, butter and salt in top of double
boiler over hot (not boiling) water. Heat until butter melts; add

2 of 2

Raspberry Hot Fudge Sundae (continued)

Directions (continued)

chocolate, stirring until chips melt and mixture is smooth. Remove
from heat and stir in vanilla.
Just before serving, whip cream until soft peaks form; fold in almond
extract. In large dessert bowl or sundae dish, top ice cream with
2-3 tablespoons of each sauce. Garnish with dollop of whipped
topping. Yield: 6-8 servings.

Nutrition 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.