Summer Fruit-Topped Sorbet Sundae
Recipe from Betty Crocker

Dress up store-bought sorbet with a fast-to-fix fruit topping with a touch of orange liqueur.


Summer Fruit-Topped Sorbet Sundae

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Servings: 4 servings
Prep Time: 10 mins
Total Time: 40 mins
 
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Ingredients
  • 1  
    nectarine, chopped (1 cup)
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  • 3/4   cup
    fresh raspberries
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  • 3/4   cup
    fresh blueberries
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  • 2   tablespoons
    sugar
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  • 2   teaspoons
    orange-flavored liqueur or orange juice
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  • 1   pint
    lemon sorbet (2 cups)
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  • 4   thin
    ginger cookies
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Directions
1.
In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
2.
Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

Tip:
High Altitude (3500-6500 ft): No change.

Nutrition information
Calories 250 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 57g (Dietary Fiber 3g, Sugars 44g); Protein 1g. Daily Values: Vitamin A 2%; Vitamin C 20%; Calcium 0%; Iron 4%. Exchanges: 1/2 Fruit; 3 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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