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.
medium papaya, peeled, seeded and chopped (about 2 cups)
scoops vanilla bean ice cream (about 7 oz), slightly softened
tablespoons crème de cassis (black currant liqueur)
In blender, place papaya and ice cream. Cover; blend on medium speed until smooth.
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.
A plastic condiment bottle works well for drizzling the liqueur.
Garnish each serving with a fresh mint sprig, if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.