Blackberry-Balsamic Ice Cream Sauce

Blackberry-Balsamic Ice Cream Sauce

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From: Diabetic Living Magazine

When combined with fresh blackberries, balsamic vinegar really enhances the berries' flavor and color. We suggest pairing this delicious sauce with vanilla ice cream.

Ingredients 6 servings

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Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon packed brown sugar or brown sugar substitute (see Tip)
  • ½ teaspoon cornstarch
  • 1 tablespoon butter
  • 2 cups fresh blackberries
  • 1 tablespoon balsamic vinegar or water
  • 3 cups low-fat or light French vanilla or vanilla bean ice cream

Preparation

  • Prep

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  1. In a small bowl, combine brown sugar and cornstarch; set aside. In a medium skillet or saucepan, heat butter over medium heat just until melted. Remove from heat. Add blackberries, brown sugar mixture and vinegar. Return to heat. Cook and stir for 2 to 3 minutes or until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Cool about 20 minutes. Serve warm over ice cream.
  • Tip: If using a sugar substitute, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount that is equivalent to 1 Tablespoon brown sugar. Note: using a sugar substitute may slightly decrease yield. Nutrition Per Serving with Substitute: Same as below, except 140 calories, 22 g carbohydrate, 69 mg sodium, 9 percent calcium.

Nutrition information

  • Serving size: ½ cup ice cream and about ¼ cup sauce
  • Per serving: 149 calories; 5 g fat(3 g sat); 3 g fiber; 24 g carbohydrates; 3 g protein; 12 mcg folate; 15 mg cholesterol; 18 g sugars; 662 IU vitamin A; 10 mg vitamin C; 96 mg calcium; 0 mg iron; 70 mg sodium; 81 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ fruit

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