Very Berry Melba Recipe
Very Berry Melba Recipe photo by Taste of Home

Very Berry Melba Recipe

Publisher Photo
I received this recipe from my sister many years ago when we lived in southern Michigan, which has many blueberry farms. We've since moved north and now that my kids eat it all by itself.
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. + cooling
MAKES: 8-10 servings

Ingredients

  • 1/2 gallon vanilla ice cream, softened
  • 1/4 cup thawed orange juice concentrate
  • 1-1/2 to 2 teaspoons ground cinnamon
  • 3 cups fresh or frozen blueberries
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch

Nutritional Facts

1 serving (1 each) equals 306 calories, 12 g fat (7 g saturated fat), 46 mg cholesterol, 85 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine ice cream, orange juice concentrate and cinnamon. Cover and freeze for 2-3 hours or until firm.
  2. Meanwhile, combine berries and lemon juice in a saucepan; cover and cook over low heat for 10 minutes, stirring occasionally. Combine sugar and cornstarch; stir into pan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat. Cool; cover and refrigerate.
  3. To serve, spoon ice cream into a bowl or parfait glass; top with the berry sauce. Yield: 8-10 servings.
Originally published as Very Berry Melba in Country June/July 1997, p49

Nutritional Facts

1 serving (1 each) equals 306 calories, 12 g fat (7 g saturated fat), 46 mg cholesterol, 85 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Very Berry Melba

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 2, 2013

Outstanding summer dish. Do not cook the berries in the sauce until the very end. Make the sauce, boil it, then fold in the berries for the best flavor.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT