Raspberry-Mango Sundae
Make extra raspberry sauce to have on hand for making raspberry sodas or for drizzling on angel food cake.
Ingredients
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1/2 cup thawed frozen raspberries
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1 tablespoon sugar
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1/4 teaspoon lemon juice
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2 scoops of nonfat vanilla frozen yogurt
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1/2 mango, diced
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2 tablespoons chopped toasted nuts
Directions
1.
Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.
Nutrition information
Calories 167, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 41 mg, Carbohydrate 35 g, Fiber 2 g, Protein 4 g, Potassium 210 mg. Exchanges: Fruit 0.5,Other Carbohydrate 1.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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