Ice Cream & Choc Over Puff Pastry

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Ice Cream & Choc Over Puff Pastry

Puff pastry looks and sounds fancy, but preparing it couldn’t be easier. Simply thaw, unfold one of the sheets, cut into squares, prick with a fork (so that it doesn’t puff up too much), sprinkle with cinnamon-sugar mix, and bake. The one drawback? It’s basically butter and flour. For a leaner alternative, swap in slices of Angel food cake.

Vanilla Ice Cream & Chocolate Over Puff Pastry
1 package puff pastry, thawed
3 tbsp unsalted butter, melted
1/4 cup superfine sugar
1 tbsp cinnamon
1/2 cup bittersweet chocolate chips
1/2 cup half-and-half
1 pint sugar-free vanilla ice cream
Fresh seasonal berries

Make It
1.) Preheat oven to 400 degrees.

2.) Cut one sheet of puff pastry into 2½-inch squares. Prick all over with a fork. 3.) Brush pastry squares with melted butter. 4.) Sprinkle sugar and cinnamon over each piece of pastry. 5.) Bake for 20 minutes, or until brown. 6.) Place chocolate chips and heavy cream in the top of a double boiler set over simmering water until the chocolate is melted and the mixture is smooth. Set aside. 7.) Overlap two squares of puff pastry and top with one scoop of vanilla ice cream. 8.) Drizzle with warm chocolate sauce, garnish with fresh berries, and serve.


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