Sorbet Sundaes with Spiced Buttery Crisps
Sorbet Sundaes with Spiced Buttery Crisps
Baked egg roll wrappers make great dessert chips to serve with sorbet.
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15 min
Prep Time
25 min
Total Time
8
servings Ingredients
Spiced Crisps
7 (7-inch) egg roll wrappers
2 tablespoons Land O Lakes® Butter, melted
2 tablespoons sugar
12 teaspoon pumpkin pie spice or ground cinnamon
Fruit Salsa
1 cup cantaloupe, cubed 1/4-inch
1 cup fresh raspberries
1 medium kiwifruit, cubed 1/4-inch
1 tablespoon orange juice
1 tablespoon honey
14 teaspoon pumpkin pie spice or ground cinnamon
Sorbet
1 quart (4 cups) raspberry or orange sorbet or sherbet
How to make
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STEP 1
Heat oven to 350°F. Line large baking sheet with aluminum foil.
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STEP 2
Place egg roll wrappers onto prepared baking sheet; brush lightly with melted butter. Turn wrappers over; brush with butter. Combine sugar and pumpkin pie spice in small bowl; sprinkle over wrappers. Cut each wrapper diagonally into 8 triangles. Bake 10-12 minutes or until crisp and golden. Remove crisps to wire cooling rack; cool completely.
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STEP 3
Meanwhile, combine all salsa ingredients in medium bowl; mix well. Refrigerate until serving time.
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STEP 4
To serve, spoon sorbet into dessert dishes. Top with salsa; garnish each with 3 spiced crisps.
Tip #1
Substitute cut-up fresh strawberries, papaya or watermelon for any of the fruits in the salsa.
210 Calories
4 Fat (g)
15 Cholesterol (mg)
105 Sodium (mg)
42 Carbohydrates (g)
2 Dietary Fiber
2 Protein (g)
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