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Last
Updated: Jul 24th, 2009 - 19:46:49
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Yield: 4 servings
1 1/4 cups fresh or frozen (thawed and undrained) blackberries
sugar substitute equal to 3 tablespoons sugar
1 1/3 cups diced peeled peaches
2 cups nonfat or light no-added-sugar ice cream
1/4 cup toasted chopped pecans or sliced almonds*
1. Place the blackberries in a wire strainer and use a wooden spoon to
press the berries through the strainer and into a bowl. Discard the
seeds left in the strainer. Stir 2 tablespoons of the sugar substitute
into the berry puree and set aside.
2. Place the peaches in a small bowl and toss with the remaining sugar substitute. Set aside.
3. To assemble the sundaes, place 1 tablespoon of sauce and 2
tablespoons of peaches in each of four 8-ounce wine glasses. Top
with 1/2 cup of ice cream, another tablespoon of sauce and 3
tablespoons of peaches.
4. Sprinkle some pecans over the top and serve immediately.
Nutritional Facts (per serving)
Calories: 204
Carbohydrates: 30 g
Fiber: 3 g
Fat: 9 g
Sat. Fat: 2.5 g
Cholesterol: 15 mg
Protein: 5.4 g
Sodium: 60 mg
Calcium: 172 mg
Diabetic exchanges: 2 carbohydrate, 2 fat
*To toast nuts: Preheat the oven to 350 degrees F. Place the nuts
in a single layer on a baking sheet and bake for about 5 minutes, or
until lightly browned with a toasted, nutty aroma. Watch the nuts
carefully during the last part of baking, as they can become burned
very quickly. To save time, toast a large batch and freeze leftovers
for future use.
© Copyright 2005 by
eatsmarttoday.com
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