Directions:
- Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
- Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
- Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
- Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.79 Kcal (1460 kJ) | ||
| Calories from fat | 93.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 16% | |
|---|---|---|---|
| Cholesterol | 22.2mg | 7% | |
| Sodium | 79.68mg | 3% | |
| Potassium | 176.24mg | 4% | |
| Total Carbs | 63.78g | 21% | |
| Sugars | 38.67g | 155% | |
| Dietary Fiber | 9.33g | 37% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 14mg | 23% | |
| Iron | 2.3mg | 13% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.4 Kcal (429 kJ) | ||
| Calories from fat | 27.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 16% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 7% | |
| Sodium | 23.39mg | 3% | |
| Potassium | 51.74mg | 4% | |
| Total Carbs | 18.72g | 21% | |
| Sugars | 11.35g | 155% | |
| Dietary Fiber | 2.74g | 37% | |
| Protein | 0.99g | 7% | |
| Vitamin C | 4.1mg | 23% | |
| Iron | 0.7mg | 13% | |
| Calcium | 12.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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