Desserts : Frozen desserts Last Updated: Feb 10th, 2008 - 09:06:49 Apricot-Ginger Sundaes By Sandra Woodruff  Printer friendly page Yield: 4 servings 8-ounce can apricots in juice or light syrup, drained Sugar substitute equal to 2 tablespoons sugar 2 cups low-fat or light vanilla ice cream* 4 gingersnap cookies, crushed 1. Place the apricots and sugar substitute in a mini blender jar or food processor and process until smooth. Cover and chill until ready to assemble the sundaes. 2. To assemble the sundaes, place 1/2 cup of the ice cream in each of four 8-ounce wine glasses or goblets. Top the ice cream in each glass with a-quarter of the apricot sauce and crushed gingersnaps. Serve immediately. Nutritional Facts (per serving) Calories: 146 Carbohydrates: 28 g Fiber: 1.6 g Fat: 2.7 g Sat. Fat: 1.2 g Cholesterol: 5 mg Protein: 3.6 g Sodium: 97 mg Calcium: 160 mg Diabetic exchanges: 2 carbohydrate, 1/2 fat *To reduce calories and carbs: Substitute low-fat, no-added-sugar ice cream for the regular low-fat ice cream (-10 calories, -5 g carb, -1/3 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page