Nothing says summer like fresh berries. Try this simple sundae sauce over frozen yogurt for a scrumptious summertime treat.
From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings
Active Time: 10
Total Time: 10
- 1 cup strawberries, plus more for garnish
- 1/2 cup raspberries, plus more for garnish
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
- 2 cups nonfat vanilla frozen yogurt
Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.
Nutrition Per Serving: 130 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 28 g carbohydrates; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Calcium (20% dv).
2 Carbohydrate Serving
Exchanges: 1 1/2 other carbohydrate