cup packed light brown sugar
cups fresh raspberries
cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
teaspoon finely shredded lemon peel
pints vanilla ice cream and/or raspberry sorbet
- 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.
- 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