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Papaya Crème with Cassis Liqueur

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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4
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After a quick spin of fruit and ice cream in the blender, add a splash of colorful liqueur for a refreshing tropical dessert in minutes.

Paula Kittelson Recipe by Paula Kittelson
August 8, 2012

Ingredients

1
medium papaya, peeled, seeded and chopped (about 2 cups)
5
scoops vanilla bean ice cream (about 7 oz), slightly softened
3
tablespoons crème de cassis (black currant liqueur)

Directions

  • 1 In blender, place papaya and ice cream. Cover; blend on medium speed until smooth.
  • 2 To serve, fill small dessert glasses halfway with papaya mixture. Drizzle with half of the liqueur. Top with remaining papaya mixture and liqueur. Serve immediately.

Expert Tips

A plastic condiment bottle works well for drizzling the liqueur.

Garnish each serving with a fresh mint sprig, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
192.9
% Daily Value
Total Fat
5.8g
9%
Saturated Fat
3.5g
17%
Cholesterol
21.8mg
7%
Sodium
49.9mg
2%
Total Carbohydrate
28.4g
10%
Dietary Fiber
2.3g
9%
Sugars
23.8g
Protein
2.3g
% Daily Value*:
Vitamin C
117.20%
117%
Calcium
8.70%
9%
Iron
1.90%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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