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Jubilee Sundaes Recipe
Jubilee Sundaes Recipe photo by Taste of Home

Jubilee Sundaes Recipe

Read Reviews (3)
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Festive sweet and tart cherry sauce with a lemon accent dresses up ice cream or pound cake. —Christine Frazier, Auburndale, Florida
TOTAL TIME: Prep: 10 min. Cook: 10 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min. + cooling
MAKES: 10 servings

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon almond extract
  • Vanilla ice cream

Nutritional Facts

3 tablespoons sauce (calculated without ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 33 mg sodium, 16 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Directions

  1. In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
  2. Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream. Yield: 2 cups sauce.
Originally published as Jubilee Sundaes in Taste of Home February/March 2009, p66

Nutritional Facts

3 tablespoons sauce (calculated without ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 33 mg sodium, 16 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Reviews for Jubilee Sundaes(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Feb. 16, 2011

The lemon was a nice touch, but the canned tart cherries still tasted like a can of cherries to me. I was hoping that the add'l ingredients would really give it something special. It just didn't go over that well with my family.

MY REVIEW
Reviewed Feb. 14, 2011

I didn't actually make this, but will...I just wanted to add a little tidbit. There was a recipe in the 1961 First Edition of Betty Crocker that was for a Red Cherry-Banana Pie that I fixed every year for hubby's birthday (at his request) that was so similar to this recipe, but with an addition of 1/2 tsp cinnamon. It could add a little something extra to this one. The pie was made in a pre-baked crust with a layer of bananas on the bottom, the cherry sauce spread over them, and served with whipped topping.

MY REVIEW
Reviewed Feb. 14, 2011

Perfect. I will never have to buy a can of cherry pie filling again!! no modification needed, but could use Splenda as well.

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