Creamy Raspberry Yogurt Sundae

1 container low-fat Raspberry Greek Yogurt

1/2 cup fresh raspberries, divided

VELVET Original Vanilla Ice Cream

6 fresh raspberries

Fresh mint leaves

In a small bowl, combine Greek yogurt and 1/4 cup fresh raspberries. Divide remaining 1/4 cup fresh raspberries into two bowls. Top each with one-quarter of the yogurt mixture. Place one large scoop of VELVET Original Vanilla Ice Cream over berry-yogurt mixture. Divide remaining yogurt sauce over ice cream. Garnish each with three raspberries and mint leaves. Serves 2.


Muddled Basil-Honey Sundae

3 tablespoons Ohio honey

5-6 sprigs fresh basil, cut into strips

VELVET Original Vanilla Ice Cream

Fresh basil for garnish

In a 1 cup glass measuring cup, using a muddler, pestle or back of a spoon, press the sprigs of basil to loosen and release the flavors. Add the honey and heat in the microwave on 50% power for 30 seconds.

On two glass plates, place 2 teaspoons of sauce on each and top with one large scoop of VELVET Original Ice Cream. Pour remaining sauce each serving of ice cream and garnish with fresh basil leaves. Serves 2.

Note: Cinnamon basil is a perfect choice to use with this delicious sauce.