Raspberry-Nut Sundaes

If fresh raspberries aren't available for this dessert, substitute frozen strawberries, thawed according to package directions.


Raspberry-Nut Sundaes

by 4  people


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Ingredients
  • 1/2 cup
    butter
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  • 1/2 cup
    packed light brown sugar
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  • 1-1/2 cups
    fresh raspberries
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  • 2/3 cup
    honey-roasted cashews or honey-roasted almonds, coarsely chopped
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  • 1 tsp.
    finely shredded lemon peel
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  • 2 pints
    vanilla ice cream and/or raspberry sorbet
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Directions
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 information
Per serving: Calories 401, Total Fat 28 g, Saturated Fat 16 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 99 mg, Sodium 164 mg, Carbohydrate 35 g, Total Sugar 31 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 9%, Calcium 11%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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