Tuesday, February 2, 2016

Day 32 Raspberry Mango Sundae

Raspberry Mango Sundae

1/2 Cup Frozen Raspberries, thawed
1 Tablespoon Sugar
Juice of 1/2 Lemon
Plain Cashew Milk "Ice Cream"
1/2 Mango, diced
2 Tablespoons Pecans, toasted and chopped
Cut mango

1.  Puree the raspberries, sugar and lemon juice.
Raspberry sauce

2. Serve over scoops of cashew milk ice cream, topped with mango and pecans.

Goes well with 2005 Ojai Syrah.

Soundtrack  Parquet Courts - Content Nausea

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