Fire and Ice
2 C. Vanilla ice milk or low fat ice cream; 2 tsp. finely chopped Jalapeno Pepper; 1 tsp. Grated Lime Peel; 1 C. Water; 1/4 C. Sugar; 1 C. peeled and chopped Kiwifruit; 1 T. Lime Juice; 1 C. Fresh Raspberries
Soften ice milk slightly in small bowl. Stir in jalapeno and 1/2 teaspoon lime peel. Freeze until firm. Combine water, sugar and remaining 1/2 teaspoon lime peel in small saucepan. Bring to a boil. Boil uncovered 5 minutes or until reduced by about one-third. Remove from heat and cool to room temperature.
Place kiwifruit and lime juice in blender or food processor. Process until blended Stir in water mixture. Pour through fine strainer to remove kiwifruit seeds and lime peel, pressing liquid through strainer with the back of a spoon. Refrigerate until cold.
Pour 1/4 cup kiwifruit mixture into 6 chilled bowls. Scoop 1/3 cup jalapeno ice milk in center of each bowl. Sprinkle raspberries evenly on top. Makes 6 servings.
*Note: This southwestern dessert is designed to represent all the colors of the Mexican Flag
This recipe found in Best Recipes Vol. 2, No. 8. Easy Home Cooking No Bake Desserts
