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
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.