ADVERTISEMENT
Blackberry-Balsamic Ice Cream Sauce
Blackberry-Balsamic Ice Cream Sauce
0 Reviews
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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
-
Ready In
- 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.
- 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: 1½
- Exchanges: 1 fat, 1 other carbohydrate, ½ fruit
