• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately. Makes 8 servings.

Nutrition Facts

401 calories; 28 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 99 mg cholesterol; 164 mg sodium. 258 mg potassium; 35 g carbohydrates; 2 g fiber; 31 g sugar; 4 g protein; 826 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0