Praline Ice Cream Cake Topping Recipe

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Firmly packed brown sugar1 Cup (16 tbs)
 Commercial sour cream1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon
 Cornstarch2 Teaspoon
 Vanilla extract1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 335 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 7.2 g35.8%

Trans Fat 0 g

Cholesterol 31.1 mg

Sodium 39.9 mg1.7%

Total Carbohydrates 59 g19.6%

Dietary Fiber 0.02 g0.09%

Sugars 55.9 g

Protein 0.73 g1.5%

Vitamin A 7.1% Vitamin C 0.43%

Calcium 8% Iron 2.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Break the cauliflower into small flowerets after washing it well.
2.In a pan, heat water with salt and allow the cauliflower to cook for 10 minutes after covering.
3.Once done, strain the excess water.
4.In a saucepan prepare peas by following the instructions on the package.
5.Preheat the oven at 325 degrees.

MAKING
6.In a heavy saucepan, heat 1 tablespoon butter on low flame and put flour in it.
7.Stir the flour and let it cook for a minute.
8.Once done, put sour cream and continue cooking on low flame.
9.Keep stirring.
10.In a bowl, mix cauliflower with peas, sour cream mixture, onion and salt.
11.Take a greased 11/2 quart casserole and put the mixture in the bowl in it.
12.In the sauce pan , heat the leftover butter and put curry powder and almonds to it.
13.When the almonds are golden in color, remove the mixture from flame and put it in the casserole dish.
14.Put the dish in oven and bake for 25 minutes.

SERVING
15.Serve hot.
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