Fogo de chao papaya cream

1 papaya, peeled, seeded and cut up
4 scoops vanilla ice cream
1 ounce Creme de Cassis liqueur
Mint leaves

Peel, remove seeds and cut up papaya.

Put papaya pieces and ice cream in food processor; process with quick on-and-off pulses, just until ice cream and papaya are roughly combined.

Pour mixture into 2 goblets or brandy snifters. Garnish each drink with Creme de Cassis and a mint leaf.

Nutrition facts per serving: 424 calories, 16 g fat, 9 g saturated fat, 63 mg cholesterol, 59 g carbohydrates, 5 g protein, 125 mg sodium, 3 g fiber

Fogo de Chao