MAKE YOUR OWN COPPE – gelati-da® SUNDAES (practically GUILT- FREE) | |
COPPA AMARETTO |
Amaretto Chocolate gelati-da®, 3 tablespoons low fat chocolate syrup per serving,(ADD Topping) & top w/ maraschino cherry (OPTIONAL). |
COPPA FRUTTA DOPIO |
One to three, 3 oz. Scoop(s) of Limoncello gelati-da, next... drizzle 2-3 tsps. either melon or blueberry liqueur or you may use grenadine® or for an even more intense lemon try a nice imported LIMONCELLO LIQUER, (Optional ADD: Topping) |
AFFOGATO |
Over 4 oz. Vanilla Marsala gelati-da, pour over 3 shots espresso (let cool to room temp.), (ADD: Topping) top w/ a dash of ground cinnamon and 4 crushed, roasted coffee beans. |
COPPA BABA |
Using a flat dessert plate, center a 3” sq. x ¾” thick sponge cake lightly soaked in a rum liqueur, top with a 4oz. scoop of Vanilla Marsala gelati-da, (ADD: Topping), drizzle 1-3 tsps. of rum liqueur over top and add optional dash of ground nutmeg. |
BANANA SPLIT |
Split one ripe banana, add one scoop ea. Vanilla Marsala, Amaretto Chocolate, & Limoncello gelati-da, add dollop ea. of fat-free pineapple topping, chocolate sauce or hot fudge & raspberry jam, fat free toppings (ADD: Topping) and top with maraschino. |
SPAGHETTI gelati-da |
Fill the cylinder of a potato ricer (w/ spaghetti-size holes on bottom), with Vanilla Marsala gelati-da, place piston on top of cylinder and squeeze slowly with one hand turning a cereal bowl counter-clockwise until gelato extrude & form a pile. Liberally ladle with strawberry puree or grenadine (fake spaghetti sauce) top with fresh, flaked coconut or grated white chocolate (fake Parmesan® cheese). |
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