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Ingredientes
- 2 x rice paper spring rolI wrappers
- 1 x mango, peeled and sliced
- 8 x banana slices
- 4 x chunks canned pineapple
- 1 x kiwifruit, peeled and sliced
- 3/4 c. cream
- 1 Tbsp. chopped fresh gingerroot
- 1 1/2 c. sugar
- 1/2 c. water
- 2 ounce semisweet chocolate, minced
Direcciones
- MAKES 2 ROLLS AND ABOUT 1 C. SAUCE. LACTO
- This luscious dessert combines the lightness of fruit with the richness of chocolate. In summer months, use fresh strawberries and raspberries for the banana slices and pineapple chunks.
- ROLLS: Fill two shallow dishes with warm tap water. Soak each wrapper in its own dish till pliable, about 2 min each side. Remove wrappers from water; pat dry on cutting board with paper towels.
- Arrange fruit in center of each wrapper. Mix in tops and bottoms, then roll up like a burrito. Cover rolls with plastic wrap; set aside refrigerated.
- SAUCE: Bring cream and gingerroot to boil in small saucepan over medium-low heat. Remove from heat; steep for 10 min. Strain mix through fine-meshed sieve or possibly cheesecloth; set aside.
- Place sugar in saucepan with 1/4 c. water; stir till blended. Using brush or possibly fingers, drizzle remaining water down inside of saucepan sides to remove any clinging sugar crystals. Put saucepan onto burner; turn burner to medium high.
- Cover saucepan. Boil 8 min. Remove cover; check color of solution. It should be starting to turn a pale gold color. Continue boiling and checking color till solution caramelizes, about 8 more min. When caramelized to a rich brown color, remove immediately from heat before solution burns. Slowly stir in cream mix; return to a boil. Stir in chocolate and reduce heat.
- Simmer 3 min.
- To serve, arrange spring rolls on individual serving plates with dipping sauce on side.
- Makes 2 rolls and about 1 c. sauce.
- NOTE: If you are unable to find rice paper spring roll wrappers, simply thread the fruit on bamboo skewers and serve with dipping sauce. The fruit can also be served in crepes topped with Ginger- Chocolate Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 841g | |
| Recipe makes 2 servings | |
| Calories 1316 | |
| Calories from Fat 290 | 22% |
| Total Fat 33.73g | 42% |
| Saturated Fat 20.4g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 52mg | 2% |
| Potassium 1777mg | 51% |
| Total Carbs 268.89g | 72% |
| Dietary Fiber 15.9g | 53% |
| Sugars 217.89g | 145% |
| Protein 10.58g | 17% |
