Dessert Cone

This time of year in AZ ice cream melts REALLY quickly. And that is just INSIDE the house. So I love this idea from Rachel Ray for an outdoor dessert in a cone:

She lined the cones with chocolate and then filled them with berries and a sour cream and sugar mixture. I think I would just used whipped cream.

And the best part, no dishes to wash. Unless you let them use a spoon. But I can handle spoons.

What you need:

1 cup sour cream

4 tablespoons sugar

Grated peel and juice of 1 lemon

1/4 pound fresh cherries, halved, plus 10 whole for garnish

1 pint mixed berries (blackberries, blueberries, raspberries)

6 ounces milk or dark chocolate

20 sugar cones

What you do:

In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.

In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.

Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment-lined baking sheet and refrigerate until the chocolate hardens, about 15 minutes.

To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with the mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.