Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. prepared vanilla ice cream, softened | ||
| ½ c. Hy-Vee frozen sliced strawberries in syrup, thawed | ||
| 4 tbsp. Hy-Vee shredded coconut | ||
| Mint leaves, optional |
Directions
- Fill a potato ricer with ice cream. Holding ricer over one sundae cup, squeeze ice cream through, swirling to create “spaghetti.” Repeat with remaining 3 dishes. Top each with sliced strawberries, coconut and mint leaf, if desired.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 105mg
- Sodium: 65mg
- Total Carbohydrates: 33g
- Protein: 3g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2011.