Although the name may not say it, these little sandwiches surrounded by strawberry sauce are a dainty ending to even a fancy dinner party.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
Ingredients
Garnish:
Strawberry Sauce:
Method
Let ice cream soften in refrigerator until spreadable, about 20 minutes. Place 8 of the cookies on work surface. Spread 1/4 cup (50 mL) of the ice cream on each. Top each with another cookie, remaining ice cream then remaining cookie. Tightly wrap each stack in plastic wrap; freeze until firm, about 4 hours. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
Strawberry Sauce: In food processor or blender, pur?together strawberries, sugar and lemon juice; strain through sieve into bowl. (Make-ahead: Cover and refrigerate for up to 2 days.)
Garnish: Starting at tip end of each strawberry (if using), thinly slice almost but not all the way through to stem end; fan out slices. Roll side of each ice-cream stack in chocolate; place on dessert plate. Drizzle plate with strawberry sauce. Top stack with strawberry fan.
Nutritional facts <b>Per serving:</b> about
- Sodium 149 mg
- Protein 6 g
- Calories 371.0
- Total fat 24 g
- Cholesterol 20 mg
- Saturated fat 13 g
- Total carbohydrate 44 g
%RDI
- Iron 19.0
- Folate 10.0
- Calcium 10.0
- Vitamin A 6.0
- Vitamin C 27.0
