Raspberry-Nut Sundaes

If fresh raspberries arent available for this dessert, substitute frozen strawberries, thawed according to package directions.

3 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Start to Finish: 20 mins
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Raspberry-Nut Sundaes
cup butter
cup packed light brown sugar
1 1/2
cups fresh raspberries
cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
pints vanilla ice cream and/or raspberry sorbet
  1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
  2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately. Makes 8 servings.
Nutrition Facts (Raspberry-Nut Sundaes)
    Per serving:
  • 401 kcal cal.,
  • 28 g fat
  • (16 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 99 mg chol.,
  • 164 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 31 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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