Chambord a ruby-red liqueur made with black raspberries, honey, and herbs heightens the fruity flavor
of this dessert, making it worth the splurge. Make the Coconut-Walnut Crunch ahead, and after it cools, store it in an airtight container for up to a week. The sauce is also delicious spooned over yogurt and vanilla ice cream.
Ingredients
- 1 cup raspberry sorbet
- 1 cup coconut sorbet
- 1⁄2 cup fresh raspberries
- 2 tablespoons Chambord (raspberry-flavored liqueur)
Coconut-Walnut Crunch
- 1⁄4 cup regular oats
- 2 tablespoons chopped walnuts
- 2 tablespoons flaked sweetened coconut
- 1⁄8 teaspoon ground nutmeg
- 1½ teaspoons canola oil
How to Make It
- Layer 1⁄4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1⁄4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.
- Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately. Coconut-Walnut Crunch
- Preheat oven to 350°.
- Combine all ingredients in a small bowl, stirring until oats are moistened. Spread mixture on a jelly-roll pan. Bake at 350° for 8 minutes or until lightly browned. Cool in pan on a wire rack.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 310 kcal Calories from Fat: 114.3 kcal |
|
% Daily Value*
|
| Total Fat 12.7 g 36% |
Saturated Fat 5.4 g 27% |
Trans Fat 0.0 g |
Sodium 15 mg 0% |
carbohydrates 43.4 g 33% |
Dietary Fiber 2.8 g 7% |
Protein 3.8 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
