INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Purée strawberries or raspberries in a blender. Sift 1/4 to 1/3 cup of the confectioners’ sugar on top (depending on how sweet the berries are); blend until smooth. Stir in 1 tsp. of the lemon juice. Spoon a few tablespoons of the red berry sauce into each of 4 dessert glasses (set aside any extra sauce for garnish).
2. Purée strawberries or raspberries in a blender. Sift 1/4 to 1/3 cup of the confectioners’ sugar on top (depending on how sweet the berries are); blend until smooth. Stir in 1 tsp. of the lemon juice. Spoon a few tablespoons of the red berry sauce into each of 4 dessert glasses (set aside any extra sauce for garnish).
3. Dollop 1 scoop of the ice cream on top of red berry sauce in each glass. Top with a few tablespoons of the blueberry sauce and another scoop of ice cream (or two!). Top with fresh berries and any extra sauce. Garnish with berries, whipped cream, maraschino cherries and/or sprinkles, if you like.

COOKING INFO

Serves	4
Yield	4 servings
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
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NUTRITIONAL INFORMATION (per serving)