Raspberry-Mango Sundae
Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.
From EatingWell: EatingWell Serves Two
Yield: 2 servings
Active Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 1/2 cup thawed frozen raspberries
- 1 tablespoon sugar
- 1/4 teaspoon lemon juice
- 2 scoops of nonfat vanilla frozen yogurt
- 1/2 mango, diced
- 2 tablespoons chopped toasted nuts
Preparation
- Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.
Nutrition Per serving:
167 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 35 g carbohydrates; 4 g protein; 2 g fiber; 41 mg sodium; 210 mg potassium.
2 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat