Cherries Jubillee Sundaes
- 1 cup prepared whipped cream (I use homemade)
- 12 cup almonds, sliced
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 3 cups fresh sweet bing cherries, pitted
- 34 cup cherry juice or 34 cup cranberry-cherry juice
- 18 teaspoon almond extract
- 18 teaspoon ground cinnamon
- 10 prepared round crepes (I used refrigerated ready-to-use 9-inch crepes)
- 2 pints sugar-free vanilla ice cream
- 14 cup sugar-free chocolate syrup (I use Hershey's)
- Make sure whipped cream is chilled and ready to use.
- In large nonstick skillet, cook the almonds over medium heat, stirring often, until lightly browned, about 1 minute.
- Remove to plate and reserve.
- Wipe out the skillet with paper towel.
- In a small bowl, combine the sugar and cornstarch.
- In the skillet, add the cherries, juice, almond extract and cinnamon to the skillet; cook over medium heat, stirring, until heated through, about 3 minutes.
- Add the cornstarch mixture.
- Cook until the mixture thickens and then remove from heat.
- Fold each crepe in half and then in thirds, to form a wedge shape; place on plates.
- Into the opening of each crepe, place 1/4 scoop of vanilla ice cream.
- Top each crepe with 1/4 cup cherry sauce and sprinkle with the toasted almonds.
- Drizzle each crepe with chocolate syrup.
- Top each crepe with a dollop of whipped cream.
- Enjoy!
cream, almonds, sugar, cornstarch, fresh sweet bing cherries, cherry juice, almond, ground cinnamon, vanilla ice cream, sugar
Taken from www.food.com/recipe/cherries-jubillee-sundaes-317908 (may not work)