TLC

Serves: 4-6

Yields: 2 1/2 cups berry sauce

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

  • 2 cups fresh blueberries
  • 2 cups fresh strawberries, cored and quartered
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cornstarch
  • 1 cup biscotti or any hard cookie, crushed
  • 2 pints vanilla ice cream

Directions:

  1. In a saucepan combine the berries, sugar, salt and cinnamon with 2 tablespoons of water. Bring the mixture to a boil over medium heat. Reduce heat and simmer, uncovered, until mixture thickens and berries have begun to burst, about 3-5 minutes.
  2. Combine cornstarch with 1 teaspoon lemon juice until smooth and stir into berry mixture. Simmer until thickened, about 1-2 more minutes. Remove from the heat.
  3. Divide 1/3 of the crushed cookies in the bottom of four glasses. Place a scoop of ice cream in each glass and top with some warm fruit sauce. Sprinkle another 1/3 of crushed cookies into glasses. Top each glass with a scoop of vanilla ice cream, remaining fruit sauce and remaining 1/3 of crushed cookies. Serve immediately.

Tip: to easily crush the cookies, place them in a large resealable plastic bag, seal well, and then roll a rolling pin over the bag.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.